Slow Roasted Hot Honey Tomato Crostini

Name: Slow Roasted Hot Honey Tomato Crostini
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 6 to 8 people
Ingredients: 2 pints cherry/grape tomatoes; 1 tablespoon olive oil; 2 tablespoons hot honey; ½ teaspoon dried thyme; kosher salt and pepper; 1 large baguette; 1 cup ricotta cheese; fresh basil

User Reviews

5.0

24 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings
6 to 8 people
Course
Appetizer
Cuisine
American

Slow Roasted Hot Honey Tomato Crostini

Kian Mendoza

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This hot honey tomato crostini is a huge crowd pleaser! Super sweet and caramely tomatoes roasted with thyme and hot honey are served on toasty crostini with creamy ricotta cheese. Perfect summer appetizer!

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Ingredients

Servings

2 pints cherry/grape tomatoes halved
1 tablespoon olive oil, plus more for drizzling
2 tablespoons hot honey, plus extra for drizzling
½ teaspoon dried thyme
kosher salt and pepper
1 large baguette, sliced into rounds
1 cup ricotta cheese
fresh basil, for topping

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Instructions

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the cherry tomatoes on the sheet and drizzle with olive oil. Drizzle with the hot honey. Sprinkle with a big pinch of salt and pepper. Sprinkle with the thyme. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
Remove the tomatoes and let them cool. While cooling, increase the oven temperature to 350 degrees F. Place the baguette slices on a baking sheet. Drizzle with olive oil. Roast for 8 to 10 minutes, until golden.
To serve, spread the crostini with a dollop of ricotta cheese. Drizzle with hot honey. Top with the slow roasted tomatoes. Add a few basil leaves. Serve!