This post may contain affiliate links. I only share products I personally use and love. Using these links allows creators like me to continue sharing free content at no additional cost to you.
The first time I went to Chicago, we ate at a restaurant called Mia Francesca. If there’s one thing you should know about my family, it’s that we love a good appetizer. So, naturally we ordered the bruschetta. It was different than what I was used to, but such an amazingly deliciously surprise! That’s what inspired this Ricotta Bruschetta with Blistered Tomatoes and Honey.
You can read all about our first trip to Chicago here!
The Method
The first step to making this ricotta bruschetta is to toast the baguette. You could also use a slightly larger loaf of bread, but I think baguette is the perfect size. I toasted my rounds in my toaster oven and it only took about 5 minutes, but in a full size oven, it should take about 10-15 minutes.
Next up, you need to make the tomatoes! Heat a cast iron skillet over medium heat with extra virgin olive oil. Then add the garlic. It’s extremely important that you keep a close eye on the garlic since it can burn quickly.
After about 30 seconds, add the tomatoes. I HIGHLY recommend making sure your tomatoes are dry on the outside. The oil will be hot and if they’re wet, they will pop and spray oil everywhere. Now, don’t touch them for about 2 minutes! Allow them to blister a bit before stirring. Turn off heat and then let the tomatoes set for another few minutes. After that, you can season generously with salt and pepper and mix in the basil.
Next comes assembly! Just spread a dollop of ricotta on each toasted round, then top with a spoonful of the tomatoes, a drizzle of honey, and a sprinkle of finishing salt.
Serve and allow your taste buds to enjoy this delicious melody of flavors!
I hope you enjoy this recipe as much as I do. It’s perfect for date night at home or an appetizer when we can finally have friends over again. If you decide to make this, be sure to post a picture on Instagram using #SNGeats!
Blistered Tomato and Ricotta Bruschetta with Honey
Ingredients
Toasted Baguette
- 1 baguette
- 1/4 cup extra virgin olive oil
Blistered Tomatoes
- 2 cups cherry tomatoes washed and dried
- 2 tbsp extra virgin olive oil
- 2 garlic cloves sliced
- salt and pepper to taste
Toppings
- 1 cup ricotta
- 1/4 cup chopped basil fresh
- 1/4 cup honey
Instructions
Toasted Baguette
- Preheat oven to 350 degrees Fahrenheit. Slice baguette into 1/4" rounds. Set rounds on unlined baking sheet and brush each one with olive oil. Bake for 10-15 minutes or until slightly toasted.
Blistered Tomatoes
- Meanwhile, heat 2 Tbsp olive oil in a cast iron skillet over medium to medium-high heat.
- Add sliced garlic to the oil and toast for about 30 seconds. Once fragrant, add the cherry tomatoes to the skillet. Allow them to cook for about 2 minutes, stir, and then turn off the heat. Allow them to set for 2 more minutes and then season generously with salt and pepper. Stir in the chopped basil.
Assembly
- When the toasted baguette is done, top each round with a dollop of ricotta, a spoonful of tomatoes, and then drizzle with honey. Sprinkle a bit of coarse or flaky sea salt, if desired and enjoy!
