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Photo Credit: Elizabeth Newman
Ricotta Bruschetta with Sweet and Spicy Tomatoes
15 MINPrep Time
40 MINCook Time
8Servings
(2)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Bruschetta and crostini are my favorite appetizers to entertain with, because they're so easy to whip up. This one in particular is quite the crowd pleaser: whipped ricotta, roasted cherry tomatoes, and a sweet-and-spicy Calabrian chili honey. It hits all the notes!
Like many of my bruschetta recipes, this one can be made in advance. Make all of the components ahead of time: whip the ricotta, roast the cherry tomatoes and make the spicy honey. When it's time to eat, you just have to assemble!
Ricotta Bruschetta with Sweet and Spicy Tomatoes
Appetizer Snack
Prep Time
15 minutes
40 minutes
Calories
285
Giada De Laurentiis
Ingredients
- Two 10-ounce containers cherry tomatoes
- 4 cloves garlic, (smashed and peeled)
- 2 sprigs fresh basil, (torn)
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup honey, (such as Chestnut)
- 1 1/2 teaspoons Calabrian chili paste
- 1/4 teaspoon kosher salt
- 1 cup ricotta, (at room temperature)
- 1/4 teaspoon kosher salt
1/4 cup olive oil
- 4 to 6 thick slices ciabatta, (or 12-14 baguette slices)
- 6 fresh basil leaves, (chopped)
For The Tomatoes:
For The Spicy Honey:
For The Bruschetta:
Instructions
- This recipe originally appeared on Giada Entertains: Giada's Dinner Party.
- For the tomatoes: Preheat the oven to 400 degrees F.
- Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
- For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.
Nutrition
Nutrition
- per serving
- Calories
- 285
Amount/Serving % Daily Value
- Carbs
- 29 grams
- Protein
- 6 grams
- Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 16 milligrams
- Sodium
- 394 milligrams
- Fiber
- 1 grams
- Sugar
- 19 grams
Chestnut Honey
- Discount Price Member
- $14.85
- Regular Price / Regular
- $16.50
- Unit Price
- /per
(14.1 oz)
Crushed Calabrian Chili Paste
- Regular Price
- $10.50
- Unit Price
- /per
(10 oz)
Chestnut Honey
- Discount Price Member
- $14.85
- Regular Price / Regular
- $16.50
- Unit Price
- /per
(14.1 oz)
Crushed Calabrian Chili Paste
- Regular Price
- $10.50
- Unit Price
- /per
(10 oz)
4 comments
-
Lindy - Aug 27
Can this be made ahead?
The Giadzy Kitchen - Aug 27
Yes! Just assemble when it’s time to enjoy!
-
Donna Boyd - Jun 09
★★★★★
★★★★★
This was amazing!! Made it for my book club….everyone asked for the recipe. Yummy
-
Margaret Burd - Jun 09
★★★★★
★★★★★
"Wow!" said my husband; he loved this dish :) Not only was this recipe delicious, but it also gave me the opportunity to use some of my beautiful, garden-fresh tomatoes and basil – and our Calabrian chile paste. This will certainly be a summer recipe keeper!
' + reply + '
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