Monday, May 7, 2012

I LOVE a party! {Honey Roasted Bruschetta with Ricotta & Fresh Basil}

Honey Roasted Bruschetta with Ricotta & Fresh Basil
Oh my goodness I haven't been on since Friday.... serious withdrawal over here. I was joking with David that you guys were either saying thank goodness she has given us a break or OMG has something happened to Heidi there's been no activity on Young Grasshopper for three days... this is unheard of!

Well, here's my story Barbara and I {a.k.a. The Gourmet Girls} had there biggest catering job to date! A 40th birthday party for a good friend that consumed all of my waking time last week and so while I have been cooking up a storm and racking up pictures and recipes and potential posts I haven't had a spare minute to post.
Honey Roasted Bruschetta with Ricotta & Fresh Basil
And so, despite the fact that I have a very large trial in two days and I shouldn't be on here playing with all of you I thought I might perish if I didn't share at least one recipe and so I thought I'd pick a relatively easy one that is an awesome app. A real crowd pleaser... could be for a party, a luncheon or a book club or just your lunch and that is my honey roasted bruschetta. This recipe originally came from a Food & Wine Annual cookbook and it has been a real go to for me over the years.  A lot of time I make my own ricotta, other times I don't, I'll never admit which is the case at any given moment but it's always fabulous.

The tomatoes can be made in advance and still be absolutely delicious, I usually make them two or three days ahead of time.  Leftovers can then be frozen and I have used these tomatoes to cook fish, pork and chicken as sort of a marinara type sauce.  The bread can be made a day in advance and stored in a sealed baggie.


WHAT YOU NEED:
2 pints grape tomatoes, halved lengthwise
1 1/2 tablespoons olive oil 
2 tablespoons honey {I use the kind out of a bear :)}
2 teaspoons thyme 
1 teaspoon kosher salt
1/2 medium sized baguette cut in 1/2 inch thick on an angle
1 cup fresh ricotta
6 basil leaves, thinly sliced or torn

WHAT YOU DO:
for the tomatoes:
Preheat the oven to 300°.
 Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the tomatoes with the olive oil, honey, thyme and salt. Pour the tomatoes onto the prepared baking sheet.
Bake 1 & 1/2 hours
Let cool {if making ahead, store in refrigerator, but bring to room temperature before serving}.


for the bread:
Preheat the broiler on high.
Spread out the baguette slices on a baking sheet. Brush lightly with olive oil.
Broil for about 30 seconds on each side, until the edges are golden brown.

for the ricotta:
for today's purposes let's use Sargento, making ricotta is a whole another story!

to put together:
Spread the ricotta over the baguette slices and top with the tomatoes, sprinkle with the sliced basil and ENJOY!

NOTE:  I usually quadruple this recipe {or even more}, count on at least two pieces per guest.

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24 comments:

  1. Hey......I just posted a couple crostini recipes today too, must be awesome stuff on bread Monday =). Looks delicious

    Take care
    Connie

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  2. Yum. I love roasted tomatoes. This bruschetta looks awesome

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  3. Bruschette can not possibly look more grand - love this my friend :D

    Cheers
    Choc Chip Uru

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  4. I love this combination. It just makes me sing!

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  5. A fantastic food for entertaining guests. The simplicity of flavors, ease of delivery, and quality of preparation are all here. Wonderfully executed!

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  6. sounds delicious!! love the twist of honey-a fantastic and creative idea!

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  7. I was totally wondering where you were :-)

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  8. This looks like a lovely and simple party app, packed full of flavor!

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  9. Just popped to let you know that I have awarded you the Kreative Blogger and Sunshine award.I chose your blog because it is absolutely great and your pics are brill. http://wp.me/p22oHq-og
    I hope you are thrilled as I was to receive them. :-)

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  10. I just love roasted tomatoes, but I never thought to add a little honey to them! Add it to the ricotta and oh it sounds so good!

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    Replies
    1. I ate this particular plate for lunch that day <3

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  11. This looks divine! I love roasted tomatoes. :)

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  12. Gorgeous with those roasted tomatoes :D
    Loving this party dish!

    Cheers
    Choc Chip Uru

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  13. I thought you were awol because you had a trial? How on earth do you do that and cater???

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    Replies
    1. I catered Saturday & Lawyered on Wednesday.... on Thursday I was half dead, today I'm mojito-ing.... full circle ;)

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