Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Giada De Laurentiis seasons classic tomato bruschetta with homemade spicy honey, made from Calabrian chili paste, honey, and a pinch of salt. Leftover spicy honey can be used in other dishes. For example, try it on avocado toast, with rice, or with chicken.

Ingredients:

Tomatoes

• 570 g cherry tomatoes
• 4 cloves garlic, crushed and peeled
• 2 sprigs fresh basil, torn
• 1/4 cup olive oil
• 0.5 tsp coarse salt

Spicy honey

• 0.5 cups honey
• 1.5 tsp Calabrian chili paste
• 1/4 teaspoon coarse salt

Bruschetta

• 1 cup ricotta at room temperature
• 1/4 teaspoon coarse salt
• 1/4 cup olive oil
• 4–6 thick slices ciabatta (see recipe)
• 6 fresh basil leaves, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ciabatta bread, ricotta cheese, toasts, cherry tomatoes, garlic, basil, Calabrian pepper (paste), honey

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Preparation:

Step 1
• Tomatoes: Preheat oven to 200°C.
  
  Place the cherry tomatoes, garlic, basil, olive oil, and salt on a small rimmed baking sheet and toss well to coat. Bake until the tomatoes burst and begin to brown, 30–40 minutes. Let cool slightly.
Step 2
• Hot honey: Meanwhile, in a small saucepan, combine honey, hot pepper paste, salt, and 2 tablespoons of water. Bring to a boil over medium heat, then simmer for 5 minutes. Remove from heat and let cool completely. Store leftovers in a tightly sealed container in the refrigerator for up to 2 weeks.
Step 3
• Bruschetta: Heat a grill pan over medium-high heat.
  
  Combine the ricotta, salt, and 2 tablespoons of olive oil in a bowl. Drizzle the bread with the remaining 2 tablespoons of olive oil and grill until golden brown, about 4 minutes per side. Divide the ricotta between the bread slices. Top with roasted tomatoes and drizzle with hot honey. Garnish with fresh basil leaves.

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