Slow Roasted Hot Honey Tomato Crostini
This hot honey tomato crostini is a huge crowd pleaser! Super sweet and caramely tomatoes roasted with thyme and hot honey are served on toasty crostini with creamy ricotta cheese. Perfect summer appetizer!
Ingredients
- 2 pints cherry/grape tomatoes halved
- 1 tablespoon olive oil, plus more for drizzling
- 2 tablespoons hot honey, plus extra for drizzling
- ½ teaspoon dried thyme
- kosher salt and pepper
- 1 large baguette, sliced into rounds
- 1 cup ricotta cheese
- fresh basil, for topping
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the sheet and drizzle with olive oil. Drizzle with the hot honey. Sprinkle with a big pinch of salt and pepper. Sprinkle with the thyme. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
- Remove the tomatoes and let them cool. While cooling, increase the oven temperature to 350 degrees F. Place the baguette slices on a baking sheet. Drizzle with olive oil. Roast for 8 to 10 minutes, until golden.
- To serve, spread the crostini with a dollop of ricotta cheese. Drizzle with hot honey. Top with the slow roasted tomatoes. Add a few basil leaves. Serve!
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