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.