Photo Credit: Food Network
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
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:
- 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.