Foto: RecipeGirl
Ingredients
- 2 pints cherry or grape tomatoes, (halved)
- 2 tablespoons honey
- 1½ tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 12 slices baguette ((cut 1/2-inch thick))
- 8 ounces fresh ricotta
- 1 tablespoon honey
- 6 medium basil leaves, (thinly sliced)
Steps
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Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper.
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In a large bowl, toss the tomatoes with honey, olive oil, thyme, 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 to 45 minutes, until they begin to shrivel and brown. Keep an eye on them toward the end and take them out when they're done. You don't want them to burn! Let cool.
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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.
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Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the honey, sprinkle with the sliced basil.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| pints cherry or grape tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| honey | 2 tablespoons | - | - |
| extra virgin olive oil | 1.5 tablespoons | - | - |
| chopped fresh thyme | 2 tablespoons | - | - |
| kosher salt | 1 teaspoon | - | - |
| freshly ground black pepper | 0.125 teaspoon | - | - |
| baguette | 12 slices | - | - |
| fresh ricotta | 8 ounces | - | - |
| honey | 1 tablespoon | - | - |
| basil leaves | 6 medium | - | - |
*Estimated market prices, may vary by region
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