Savor the tantalizing fusion of flavors that is our Bruschetta with Sweet and Spicy Tomatoes recipe. Each mouthful is a delightful surprise, teasing your taste buds with the distinct notes of sweetness from the juicy, ripe tomatoes and the piquant spice that gives a kick to each bite.
The simplicity of this recipe is its charm. The ingredients are fresh, carefully chosen to create a harmonious blend of flavors. Ripe tomatoes, basil leaves, rich olive oil, and a sprinkle of hot pepper flakes – all these combine to give you a taste experience that’s both satisfying and thrilling.
And it’s incredibly easy to create! In just a few simple steps, you can transform ordinary ingredients into something truly extraordinary. Start by chopping the tomatoes into small, bite-sized pieces. Add in the spicy red pepper flakes, adjusting the amount depending on how hot you like your food. Drizzle the olive oil on top, and then sprinkle the chopped basil leaves for that fresh, herby touch. Mix everything together, and allow the ingredients to marinate and meld together.
Our Bruschetta with Sweet and Spicy Tomatoes is perfect for any occasion. Serve it as a stunning starter for your dinner parties, or enjoy it as a light and tasty snack whenever you want. With every bite, you’ll be transported to the sunny landscapes of Italy, savoring the vibrant, authentic flavors of its cuisine.
Ingredients
6 pieces of thick sliced ciabatta
2 10 oz containers of cherry tomatoes
4 tsp minced garlic
4 small Calabrian peppers, minced
1/2 cup honey
1 cup ricotta cheese
olive oil
fine sea salt
fresh basil torn
1 or 2 cloves of garlic
Method
Preheat your oven to 400 degrees.
In a medium bowl combine the tomatoes, garlic, 2 tbsp of torn basil, a 1/4 cup of olive oil, and a 1/2 tsp of sea salt.ss
Spread tomatoes onto a baking sheet and roast for 30-40 minutes, or until tomatoes have burst.
Remove from oven and let cool until just warm.
While tomatoes are roasting, Combine honey, peppers, 1/4 tsp sea salt, and 2 tbsp of water in a small saucepan.
Bring honey mixture to a soft boil an simmer for 5 minutes, remove from heat, and cool.
Brush each slice of bread with olive oil and place on a baking sheet.
When tomatoes are done, bake the bread for 8 minutes, or until just golden.
Remove from oven and let cool, then run with the garlic.
Top each slice of bread with a thin smear of ricotta, using all of it if possible.
Top each slice with tomatoes, drizzle honey on top, sprinkle with torn basil, and serve.
