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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°F | 2. Line a large rimmed baking sheet with parchment paper. | 3. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. | 4. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. | 5. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown; let cool. | 6. Preheat the broiler. | 7. Spread out the baguette slices on a baking sheet. | 8. Broil for about 30 seconds on each side, until the edges are golden brown. | 9. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. | 10. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side. | 11. *The roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	2	pints		-	-	-	-
extra virgin olive oil	1 1/2	1/2		-	-	-	-
honey	2	tablespoons		-	-	-	-
thyme leaf	2	teaspoons		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
baguette	1			-	-	-	-
ricotta	1	cup		431.52	7.5392	27.9248	32.1904
buckwheat honey	1	tablespoon		-	-	-	-
basil leaf	6		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.