Ricotta Bruschetta with Sweet and Spicy Tomatoes by Giada De Laurentiis

 Oh, this is so, so good.  You will love this!  I my entire family sure did and it was the perfect appetizer to the dinner I made.  I highly recommend making this as soon as you can!  It's easy and simple, but oh so fabulous!

I used regular sized tomatoes and quartered them.  This recipe calls for cherry tomatoes.

Tomatoes

Two 10 ounce containers of cherry tomatoes, 4 cloves of garlic, peeled and smashed, 2 sprigs fresh basil, torn, 1/4 cup olive oil, 1/2 tsp. kosher salt.

Spicy Honey

1/2 cup honey, 1 1/2 tsp. Calabrian chili paste (I picked up mine at an Italian deli, but any hot paste will do), 1/4 tsp. salt.

Bruschetta

1 cup ricotta, at room temp., 1/4 tsp. kosher salt, 1/4 cup olive oil, 4-6 slices ciabatta 6 fresh basil leaves, chopped.

Directions 

Preheat oven to 400 for the tomatoes.  Put them onto a baking tray and toss in garlic and basil.  Cover with olive oil and pop into the oven for 30-40 minutes.

For the honey, put into a pot with 2 tbsp. water and chili paste on medium and simmer for about 5 minutes taking off the heat to cool.

Brush bread with 2 tbsp. olive oil and toast in the oven (or grill) until toasty light brown and take out of oven. cooling slightly  Then mix 2 tbsp. of olive oil into ricotta with salt and divide amongst all the toasts, topping with tomatoes, drizzles of honey and basil flakes.

So good!  Enjoy!