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So, I've achieved food porn! Check out the northeast corner of the focused bruschetta above and you'll notice one gooey, golden drip of honey running down the bread. Not that I was going for it, but there it is. I made this appetizer for a working dinner last week and modified it slightly from its original Food & Wine version - adding the more flavorful spreadable (and local) chevre, and some fresh rosemary. I know you won't be able to eat just one so make sure to put at least two or three on your plate before others have a chance to gobble them up. Oh and in case you were wondering, final verdict, it's bru-sket-a, not bru-shet-a.
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Bruschetta with Honey, Herb-Roasted Tomatoes and Chevre

August 8, 2010

30 min or less active, appetizer, fall, spring, summer, winter

So, I've achieved food porn! Check out the northeast corner of the focused bruschetta above and you'll notice one gooey, golden drip of honey running down the bread. Not that I was going for it, but there it is. I made this appetizer for a working dinner last week and modified it slightly from its original Food & Wine version - adding the more flavorful spreadable (and local) chevre, and some fresh rosemary. I know you won't be able to eat just one so make sure to put at least two or three on your plate before others have a chance to gobble them up. Oh and in case you were wondering, final verdict, it's bru-sket-a, not bru-shet-a.

Information

Servings: 6 (two bruschetta slices)
Time: About 20 minutes active; Less than two hours total
Price: About $13.25 total; $2.20 per serving
Nutrition (per serving):
Calories: 205.1
Protein: 7.8g
Fat: 3.4g
Saturated fat: 3.4g
Carbohydrates: 27.4g
Fiber: 0.15g
Sodium: 490.3mg
Cholesterol: 8.7mg
High In:
Good Source:
Low In:

Ingredients

  • 1 pint (12 oz) grape or cherry tomatoes, halved
  • 1 Tbsp EVOO
  • 1 Tbsp clover honey
  • 2 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1/2 tsp SnP
  • 12 1/2" baguette slices
  • 4 oz fresh chevre (ricotta also works, but it has less flavor)
  • 1 Tbsp buckwheat, chestnut or thistle honey (any flavorful honey will work)
  • basil leaves (if large, cut into a chiffonade)

Preparation

  1. Preheat oven to 300 degrees. Mix tomatoes, EVOO, honey, thyme, rosemary and SnP in a small glass dish. Slowly roast for 1 hour, 25 minutes until a lot of the liquid has evaporated and the tomatoes are significantly shriveled; turning occasionally. Let cool.
  2. Meanwhile, toast the baguettes. When they are cool, spread the slices with the chevre.
  3. When tomatoes are ready, distribute them evenly over the baguettes. Drizzle with honey and garnish with basil leaves.

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