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Photo Credit: Elizabeth Newman

Ricotta Bruschetta with Sweet and Spicy Tomatoes

15 MINPrep Time
40 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Bruschetta and crostini are my favorite appetizers to entertain with, because they're so easy to whip up. This one in particular is quite the crowd pleaser: whipped ricotta, roasted cherry tomatoes, and a sweet-and-spicy Calabrian chili honey. It hits all the notes!

Like many of my bruschetta recipes, this one can be made in advance. Make all of the components ahead of time: whip the ricotta, roast the cherry tomatoes and make the spicy honey. When it's time to eat, you just have to assemble!

Ricotta Bruschetta with Sweet and Spicy Tomatoes


Ricotta Bruschetta with Sweet and Spicy Tomatoes


Appetizer Snack

Prep Time

15 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Ricotta Bruschetta with Sweet and Spicy Tomatoes


    For The Tomatoes:

  • Two 10-ounce containers cherry tomatoes
  • 4 cloves garlic, (smashed and peeled)
  • 2 sprigs fresh basil, (torn)
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • For The Spicy Honey:

  • 1/2 cup honey, (such as Chestnut)
  • 1 1/2 teaspoons Calabrian chili paste
  • 1/4 teaspoon kosher salt
  • For The Bruschetta:

  • 1 cup ricotta, (at room temperature)
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil

  • 4 to 6 thick slices ciabatta, (or 12-14 baguette slices)
  • 6 fresh basil leaves, (chopped)


  1. This recipe originally appeared on Giada Entertains: Giada's Dinner Party.
  2. For the tomatoes: Preheat the oven to 400 degrees F.
  3. Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
  4. For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
  5. For the bruschetta: Heat a grill pan over medium-high heat.
  6. Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.



per serving
Amount/Serving % Daily Value
29 grams
6 grams
18 grams
Saturated Fat
4 grams
16 milligrams
394 milligrams
1 grams
19 grams
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2 reviews & comments

  • Author's avatar image
    Donna Boyd - Jun 09

    This was amazing!! Made it for my book club….everyone asked for the recipe. Yummy

  • Author's avatar image
    Margaret Burd - Jun 09

    "Wow!" said my husband; he loved this dish :) Not only was this recipe delicious, but it also gave me the opportunity to use some of my beautiful, garden-fresh tomatoes and basil – and our Calabrian chile paste. This will certainly be a summer recipe keeper!

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