• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Delicious veggies and fruits

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 2 pints cherry or grape tomatoes, halved lengthwise
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 Tbsp honey, plus more for drizzling
  • 2 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/8 tsp freshly ground pepper
  • 1 large baguette, sliced straight across for small pieces, diagonally for larger pieces
  • 1 cup fresh ricotta
  • 6 to 10 fresh basil leaves, torn


Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt, and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown. Alternatively, baguette slices can be baked at 400 degrees for 10 to 15 minutes (no need to turn).
Spread the ricotts over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the honey, sprinkle with the sliced basil, and serve.
Make ahead: The roasted tomatoes can be refrigerated for 2 to 3 days. Bring to room temperature before serving. Baguette slices can be broiled or baked weeks in advance and stored in an airtight container at room temperature.

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