Ricotta Bruschetta with Roasted Tomatoes & Spicy Honey

This slightly spicy appetizer could also serve as a light lunch with a chilled pinot blanc. Go easy on the calabrian chili paste, it’s strong and hot but balanced beautifully with the honey. Make sure the ricotta is at room temperature, as it’s easier to whisk in the oil. Depending on the size of the cherry tomatoes (and your bread slices), each slice of ciabatta holds about 6 to 7. Serves 6.



1 c. ricotta, at room temperature
1/4 tsp. kosher salt
1/4 c. olive oil
6 thick slices of ciabatta
6 fresh basil leaves

42 cherry tomatoes
4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
2-3 T. olive oil
1/4 tsp. kosher salt

Spicy Honey:
1/2 c. honey
1-1/2 tsp. Calabrian chili paste
1/4 tsp. kosher salt
2 T. water

To Toast the Ciabatta: Heat oven to 400-degrees. Put the ciabatta slices on a sheet pan and roast for 10-12 minutes until lightly browned – keep a close eye on them so they don’t burn (which can happen quickly!). When they come out of the oven, rub a cut clove of garlic over each piece, and then brush some olive oil on both sides. Set aside.

For the Tomatoes: These also go into a 400-degree oven. Spread the tomatoes, garlic, basil, olive oil, and salt on a small rimmed baking sheet and toss well to coat. Roast until they have popped, about 20 minutes. Allow to cool slightly.

For the Spicy Honey: Combine the honey, Calabrian chili paste, salt and 2 T. water in a small nonstick skillet. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.

For the Bruschetta: Whisk together the ricotta, salt and 2 T. olive oil in a bowl. Spread the ricotta on the ciabatta slices. Add 7 tomatoes each and drizzle with the spicy honey. Top with the basil sprig (you could also chop the basil and scatter over the top).

— Giada de Laurentiis, Food Network