Honey- Tomato Bruschetta with Ricotta

Food and Wine, Honey-Tomato Bruschetta with Ricotta: August 2008

Food and WineHoney-Tomato Bruschetta with Ricotta:            August 2008

I’ve been a subscriber of Food and Wine magazine forever, which means I’ve had this issue in my pile of never-throw-away magazines since August of 2008. This magazine always, ALWAYS has at least a handful of terrific recipes within its pages, and since we’re big wine drinkers at my house… the fact that they suggest wine pairings with their recipes is a big, fat bonus.

This past summer issue focuses on using the best of local flavors. The cover recipe, however, sits among a feature called: Honey: From A to Bee. The article shares that the last few years have been tough for bees. Beekeepers everywhere are finding abnormal numbers of hives abandoned, which is a bummer since one-third of the US diet involves bee pollination. The artisanal bee producers are still able to hang on to their bees, and their bees are making fabulous honey. (Since this article is from 2008, I have no idea how things have progressed- good or bad- with regard to the bees). The magazine shares 8 honey-themed recipes, and this Honey-Tomato Bruschetta with Ricotta is one of them. All of the recipes shared were created by cookbook author Susan Spungen. Read my notes below to see what I thought of this recipe…

Honey Tomato Bruschetta with Ricotta

Print Print Recipe

Honey- Tomato Bruschetta with Ricotta

Yield: 6 servings

Prep Time: 20 min

Cook Time: 1 hour 26 min

Ingredients:

2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn

Directions:

1. Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper.

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

3. 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.

4. 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.

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

Tips:

*For "clover honey," I used my regular bear-shaped honey.
*I looked high and low in specialty markets for either buckwheat or chestnut honey. No luck. Instead I used a Hawaiian Macadamia Nut Honey.
*I believe that using FRESH ricotta makes a world of difference- find it and use it!

*I needed to roast my tomatoes for about 20 minutes longer than indicated to get them just right (wilted and lightly browned).

Source: Food and Wine, August 2008

The results:

I searched high and low for the right kinds of honey for this recipe since it was such a honey-focused recipe. I didn’t have any luck finding either buckwheat or chestnut honey (as the recipe calls for). I’m assuming that is a dark hued honey since the cover photo shows dark drips off of the bruschetta. I opted for Macadamia Nut honey, hoping that would lend the nutty flavor that the others may have produced. The Macadamia Nut honey was excellent. I have no idea if I was on the right track at all for a substitution, but it was really very good. Besides having to roast the tomatoes about 20 minutes longer than called for, this recipe turned out rather perfect. Fresh ricotta is a must as it tastes 100% better than any brand variety that you buy in the market. The sweet honey was so perfect with the creamy ricotta and roasted tomatoes. I’m pretty sure I’d have enjoyed it just as much using regular old honey and not the two varieties, as called for.

Did this recipe deserve the cover spotlight?

Most definitely, YES. It made for an excellent summer appetizer that was enjoyed by all of my dinner party guests. I always like to see some connection between the cover recipe and the magazine’s theme for the month. Honey wasn’t mentioned on the cover at all, but it was an obvious popular choice for a summer issue.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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58 Responses to “Roasted Squash Soup with Maple-Glazed Bananas”

  1. 1

    Jenn AKA The Leftover Queen — October 15, 2009 @ 7:58 am

    Looks delicious! I am not a fan of banana, but I bet in a soup it would take on a whole different flavor!

  2. 2

    The Hungry Mouse — October 15, 2009 @ 8:05 am

    I’m with Jenn…I’m normally not crazy about bananas, but this looks positively mouthwatering.

    Love the concept for this site! Wish you the best of luck, hon. :D

    +Jessie

  3. 3

    Mandy — October 15, 2009 @ 8:19 am

    I love the idea of this blog! I’ve never thought of bananas in soup, but I think this could be really good!
    Happy cooking,
    Mandy

  4. 4

    Lydia (The Perfect Pantry) — October 15, 2009 @ 8:28 am

    Congratulations on your new site. May we continue to have cooking magazines for many years to come.

  5. 5

    Judy — October 15, 2009 @ 8:30 am

    Awesome looking soup! Love the picture. great idea for a site. Good luck with it!

  6. 6

    Peter — October 15, 2009 @ 8:32 am

    Lori, a second site? Congrats and happy cooking! I love butternut sqaush soup.

  7. 7

    Lana — October 15, 2009 @ 8:33 am

    Beautiful new site and a very interesting blog concept! Best wishes for much success here. Also, the soup doesn’t look bad either :-)

  8. 8

    Maria — October 15, 2009 @ 8:34 am

    Congrats on your new site. I look forward to following it. The soup looks marvelous. Great fall meal!

  9. 9

    El — October 15, 2009 @ 8:37 am

    Love the new look- it’s great. Congratulations!

  10. 10

    Debi (Table Talk) — October 15, 2009 @ 8:40 am

    Clever concept for this blog—It’s the cover photo that entices us in, right? —Will be interesting to see what you find…will the dish prove cover worthy?
    Congrats!

  11. 11

    lisaiscooking — October 15, 2009 @ 8:40 am

    Congratulations on your new site! Interesting soup, and with the crunchy pecans in it sounds delicious.

  12. 12

    SupperStarter — October 15, 2009 @ 9:02 am

    Wowza! I have butternut squash AND bananas on hand + rainy in Louisiana + leaves beginning to change colors = perfect day for this recipe! Great concept, Lori!

  13. 13

    HoneyB — October 15, 2009 @ 9:07 am

    A great blog idea Lori! I will look forward to more from you here!

  14. 14

    Gaby — October 15, 2009 @ 9:08 am

    Lori! The site looks great – as does that soup!! This is such a great concept – can’t wait to see whats next!

  15. 15

    TheRoosterChick — October 15, 2009 @ 9:14 am

    Congrats on the new blog. The dish looks delish.

  16. 16

    wasabi prime — October 15, 2009 @ 10:46 am

    Beautiful cover and absolutely gorgeous execution on your part. I like your notes at the end; I think that’s why I end up going off-recipe so much, because sometimes the recipes provided don’t always work out 100% of the time, so people have to improvise. The tips are very helpful and help set expectations.

  17. 17

    The Purple Foodie — October 15, 2009 @ 10:57 am

    I love this concept! All the best with the new blog Lori :D Love it. Can’t wait to see more recipes that have graced the covers of magazines and cookbooks – totally fascinated by the idea!

  18. 18

    Elle — October 15, 2009 @ 11:25 am

    What a gorgeous soup! And I love this idea for your new blog–very creative. Good luck and much success!

  19. 19

    Laurie Vengoechea — October 15, 2009 @ 12:14 pm

    Beautiful Photo!! Good luck with your new blog, It looks great.. you must be VERY organized!! :)

  20. 20

    Joanne Roach — October 15, 2009 @ 12:21 pm

    Hi Lori
    Though I must confess I’m not a fan of bananas in hot food so would prefer to try the soup on its own on this occasion, I think the idea of the blog is brilliant. We so often buy food mags based on what the cover looks like and seeing whether the recipe is really achievable or a bit of glam and gloss is a great idea – nice one!
    Wishing you lots of luck and hope you find some appetising covers!

  21. 21

    Kate @ Savour Fare — October 15, 2009 @ 12:30 pm

    I love the idea of this blog! What a fun exploration!

  22. 22

    Jane Kelly — October 15, 2009 @ 2:52 pm

    This is a great idea and congrats on the first gorgeous post. Eat Your Boosk will definitely link to your pages when you do cookbook covers.

  23. 23

    Dragon — October 15, 2009 @ 3:29 pm

    Congratulations on the new blog! Love the concept. Your photography is stunning.

  24. 24

    marye — October 15, 2009 @ 6:47 pm

    what a great concept for a blog! I love this…and the soup looks great.

  25. 25

    lk — October 15, 2009 @ 6:56 pm

    love the new blog, Lori! What a fun idea!!

  26. 26

    The Italian Dish — October 15, 2009 @ 7:46 pm

    Well, Lori, this will be interesting to follow you in your cover cooking! Great post – beautiful photograph.

  27. 27

    megan — October 15, 2009 @ 9:37 pm

    What a fun concept. This soup looks tasty. Anyway you slice it, I love butternut squash.

    Thanks for the wine recommendation. I was looking for a good wine to pair with butternut soup! :) I’ll look for this one.

  28. 28

    VeggieGirl — October 16, 2009 @ 5:08 am

    Your new site?? LOVE IT LOVE IT LOVE IT!!! :-D

  29. 29

    Phoo-D — October 16, 2009 @ 5:42 am

    What a great new venture Lori! I love the concept and look forward to following along!

  30. 30

    art and lemons — October 16, 2009 @ 6:29 am

    Love the covers idea and this savory sweet twist on an all time fave, butternut squash soup.

  31. 31

    Susan at SGCC — October 16, 2009 @ 7:48 am

    Congrats of the new site! I don’t know how you do it. I can barely keep up with my one!

    The soup looks beautiful! A definite “must try”!

  32. 32

    Gina — October 16, 2009 @ 8:02 am

    Love butternut squash soup, and that riesling that you have by the side of it!
    much success and thanks for the yummy recipes!

  33. 33

    Nick — October 16, 2009 @ 8:37 am

    I forgot about this one! Saw it a while ago and wanted to try it. Perfect!

  34. 34

    Tracy — October 16, 2009 @ 8:48 am

    Great first recipe and beautiful photography.

  35. 35

    Michelle — October 16, 2009 @ 9:40 am

    Love this idea, and what a great new blog!

  36. 36

    Barbara — October 16, 2009 @ 9:44 am

    Great idea for a new blog! Congratulations and here’s hoping you have fun with it! Can’t wait to see what else you’ll do.

  37. 37

    Gera @ SweetsFoods — October 16, 2009 @ 3:46 pm

    Congrats for your new blog Lori!! You’ll make the day of 48 hours for both blogs ;-)
    The soup with these bananas sound very interesting flavor to explore!

    Cheers!

    Gera

  38. 38

    Jennifer — October 16, 2009 @ 3:51 pm

    Looks divine!

  39. 39

    s. stockwell — October 16, 2009 @ 4:41 pm

    Congratulations!! Best from Montecito, CA

  40. 40

    Muse in the Kitchen — October 16, 2009 @ 5:04 pm

    We’ve had butternut squash and pear soup, but not bananas – this one sounds gorgeous! ~ Belle

  41. 41

    Terri A. — October 16, 2009 @ 7:03 pm

    What a fun idea! I can’t wait to see all you come up with, although I’m a little afraid about the cookbooks and that I may want ones that you review! Congratulations!

  42. 42

    chocolate shavings — October 16, 2009 @ 9:03 pm

    That photo is absolutely stunning

  43. 43

    Amanda — October 17, 2009 @ 4:37 am

    Looks great Lori, looking forward to seeing more!

  44. 44

    Eliana — October 17, 2009 @ 8:22 am

    What a great concept for a blog. Can’t wait to read more!

  45. 45

    Nicisme — October 17, 2009 @ 8:57 am

    Lovely concept, will enjoy reading more!

  46. 46

    Charles — October 17, 2009 @ 10:23 am

    Congratulations Lori, great photography and concept. Have you thought about featuring all 71 years of Gourmet covers? Daunting, I’m sure. Best wishes.

    • Lori Lange replied: — October 17th, 2009 @ 11:56 am

      Charles- Holy Smokes, that would be a fun project. Surely someone is doing that, right? I’ll include a few, but I don’t wish to stick with Gourmet only… there are too many cookbooks and other cooking magazines to drool over!

  47. 47

    Louise — October 17, 2009 @ 7:33 pm

    Oh My Goodness What a fabulous idea!!! I LOVE IT!!! I’m adding this link to my blogroll right now!!! Feel free to experiment with any of the cookbook covers I’ve posted about. So very cool, Lori. Wishing you all the best and Have FUN!!!

  48. 48

    Marie — October 17, 2009 @ 7:34 pm

    Hey Lori, congrats on your new blog! The photo is stunning! I’ll put you in my reader!
    xox
    Marie

  49. 49

    Katrina — October 17, 2009 @ 10:02 pm

    What a great idea for a new blog, Lori! Love it and can’t wait to see more.

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