Ricotta Bruschetta with Sweet and Spicy Tomatoes

Name: Ricotta Bruschetta with Sweet and Spicy Tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Italian
Ingredients: Two 10-ounce containers cherry tomatoes, or 2 drained cans of datterini tomatoes; 4 cloves garlic, (smashed and peeled); 2 sprigs fresh basil, (torn); 1/4 cup olive oil; 1/2 teaspoon kosher salt; 1/2 cup honey, (such as Chestnut); 1 1/2 teaspoons Calabrian chili paste; 1/4 teaspoon kosher salt; 1 cup ricotta, (at room temperature); 1/4 cup olive oil, divided; 12-14 baguette slices; 6 fresh basil leaves, (chopped)

15 MINPrep Time

40 MINCook Time

8Servings

(2)

by Giada De Laurentiis

Beginner

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

Prep Time

15 minutes

Cook Time

40 minutes

Image of Ricotta Bruschetta with Sweet and Spicy Tomatoes

Ingredients

For The Tomatoes:

Two 10-ounce containers cherry tomatoes, or 2 drained cans of datterini tomatoes

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4 cloves garlic, (smashed and peeled)
2 sprigs fresh basil, (torn)
1/4 cup olive oil

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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 cup olive oil, divided
12-14 baguette slices
6 fresh basil leaves, (chopped)

Instructions

For the tomatoes: Preheat the oven to 400 degrees F.
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 (Note: if using canned tomatoes, start checking after 25 minutes). Allow to cool slightly.
For the spicy honey, combine the honey, Calabrian chile, salt in a small microwave-safe bowl. If the honey is too thick to mix, microwave in 5-second intervals until smooth. Mix to combine.
On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with 2 tablespoons olive oil, then place on a baking sheet. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
Whisk together the ricotta, salt and remaining 2 tablespoons olive oil in a bowl. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

Nutrition

per serving: Calories; 285

Amount/Serving % Daily Value

Carbs: 29 grams
Protein: 6 grams
Fat: 18 grams
Saturated Fat: 4 grams
Cholesterol: 16 milligrams
Sodium: 394 milligrams
Fiber: 1 grams
Sugar: 19 grams

nut free

vegetarian

4 comments

Lindy - Aug 27

Can this be made ahead?

The Giadzy Kitchen - Aug 27
Yes! Just assemble when it’s time to enjoy!
Donna Boyd - Jun 09

★★★★★

★★★★★

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