Name: Ricotta Bruschetta with Sweet and Spicy Tomatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 8 servings
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; 1 1/2 teaspoons Calabrian chile 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; 6 fresh basil leaves, chopped

Directions

Watch how to make this recipe.

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.

Cook’s Note

This makes more spicy honey than needed, but it keeps for up to 2 weeks in an airtight container in the refrigerator. Try it on avocado toast, rice or chicken.