HONEY-TOMATO BRUSCHETTA WITH RICOTTA

2 pints cherry or grape tomatoes, halved lengthwise
1-1/2 tbsp. extra-virgin olive oil
2 tbsp. clover honey
2 tsp. thyme leaves
1 tsp. kosher salt
1/8 tsp. freshly ground pepper
FOR SERVING:
12 baguette slices, cut 1/2-inch thick on the bias
1 cup fresh ricotta (8 oz.)
1 tbsp. buckwheat or chestnut honey
Basil leaves, thinly sliced or torn

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

In a large bowl, toss the tomatoes with the olive oil, clover 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.

TO SERVE:
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.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

TO MAKE AHEAD:
The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

Makes 12 appetizer servings
Source: Susan Springer to the Baton Rouge Advocate, August 21, 2008