Bruschetta with Ricotta, Tomatoes and Spiced Honey

Serves: 4
Two 10-ounce containers cherry tomatoes
4 cloves garlic, peeled and chopped very fine
2 sprigs fresh basil, torn
¼ cup Greek olive oil
Sea salt to taste

Spicy Honey:
½ cup good quality honey
2 teaspoons Calabrian chile paste

1 cup whole milk ricotta, at room temperature
Sea salt to taste
2 tablespoons Greek olive oil

4 thick slices ciabatta
6 fresh basil leaves, chopped


Preheat the oven to 400 degrees. 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, 20 minutes. Cool slightly.

Spicy honey:

Combine the honey and Calabrian chiles in a small saucepan. Bring to a simmer over medium heat, then let simmer for just a minute or two. Remove from the heat to cool completely.


Brush the bread with oil, and toast in a 350 degree oven until lightly browned and crisp.

Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the toasted bread with olive oil. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.


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