Ingredients:
4 pints cherry or grape tomatoes
1 cup extra virgin olive oil
1 head garlic cloves (whole)
1 quart ricotta cheese
1/2 cup Alstede Farms clover hone
balsamic glaze (as needed)
fresh basil
baguette or Italian bread, thinly sliced
Directions:
Roast tomatoes: preheat oven to 450 degrees F.
Place a cast iron pan in the oven to heat. Add olive oil, whole garlic cloves, and tomatoes. Caution: oil my splatter. Roast until garlic softens and tomato skins are blistered. Cool.
Honey Ricotta Spread: whip ricotta with honey until fluffy
Crostini: brush bread slices with reserved tomato oil. Bake at 350 degrees F until crisp.
Assemble: spread honey ricotta mixture on crostini, top with roasted tomatoes, drizzle with balsamic glaze, and garnish with basil.
