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Ricotta Bruschetta with Sweet and Spicy Tomatoes
Category
Appetizer Snack
Prep Time
15 minutes
Cook Time
40 minutes
Calories
285
Author:
Giada De Laurentiis
Ingredients
- 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
-
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 teaspoon kosher salt
1/4 cup olive oil
- 4 to 6 thick slices ciabatta, (or 12-14 baguette slices)
- 6 fresh basil leaves, (chopped)
For The Tomatoes:
For The Spicy Honey:
For The Bruschetta:
Instructions
- This recipe originally appeared on Giada Entertains: Giada's Dinner Party.
- 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. Allow to cool slightly.
- 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.
- For the bruschetta: Heat a grill pan over medium-high heat.
- 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.
Nutrition
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
2 reviews & comments
This was amazing!! Made it for my book club….everyone asked for the recipe. Yummy
"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!