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Lazy Girl Kitchen: Heirloom Tomato and Honey Ricotta Bruschetta

Lazy Girl Kitchen: Heirloom Tomato and Honey Ricotta Bruschetta
August 27, 2016 Melissa
  • 2 pints cherry or grape tomatoes, cut in half
  • 1 1/2 tablespoons evoo
  • 2 tablespoons clover honey
  • 2 teaspoons thyme leaves
  • 1 teaspoon kosher salt
  • 1 dash freshly ground pepper
  • 12 baguette slices, cut 1/2 inch thick
  • 1 cup fresh ricotta (8 ounces)
  • 1 tablespoon buckwheat or chestnut honey
  • 6 basil leaves, torn

Heirloom tomatoes are where it’s at these days… farm fresh straight to your table.

So, let’s get our hands on some of these flavoful babies and in pure Sweet Mel fashion- sweeten things up a bit!

This is an appetizer (or perfect Netflix & Chill accompaniment) that will be sure to start a party in your mouth.

Here’s all you have to do:

  1. Preheat the oven to 300°.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper.
  4. Scrape the tomatoes onto the prepared baking sheet and flip them cut side up.
  5. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
  6. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.  Or, toast them.  Your call. 
  7. Spread the ricotta over the baguette slices and top with the tomatoes.
  8. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Oh. Em. Gee. That’s fresh and delish at the same damn time.  Get it!


xoxx  -Mel  💋

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