Slow Roasted Hot Honey Tomato Crostini
User Reviews
5
Slow Roasted Hot Honey Tomato Crostini
Description
This recipe slowly roasts halved cherry tomatoes drizzled with olive oil and hot honey at a low temperature for over an hour until they become deeply caramelized and concentrated in flavor. They soften and shrivel, intensifying their natural sweetness enhanced by the spicy honey and earthy thyme seasoning.
While the tomatoes roast, baguette slices are toasted with olive oil to a golden crisp, providing a crunchy base. Spreading ricotta cheese imparts a mild, creamy richness that contrasts with the bold tomatoes. Fresh basil adds a fragrant herbal note that brightens the bruschetta.
The crostini are served assembled and drizzled with extra hot honey for more sweetness and heat. These bite-sized appetizers are ideal as a snack or starter, combining roasted tomato sweetness with creamy cheese and crisp bread.
Ingredients
- 2 pints cherry tomatoes halved, or grape tomatoes
- 1 tablespoon olive oil plus more for drizzling
- 2 tablespoons hot honey plus extra for drizzling
- ½ teaspoon thyme dried
- salt kosher salt
- black pepper kosher salt
- 1 Baguette Bread sliced into rounds, large
- 1 cup ricotta cheese
- basil for topping, fresh
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!
User Reviews
Overall Rating
5
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