Recipe: Bruschetta with Honey, Herb-Roasted Tomatoes and Chevre


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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Adapted from Food & Wine August 2008
Servings: 6 (two bruschetta slices)
Time: About 20 minutes active; less than two hours total
1 pint grape or cherry tomatoes, halved
1 tablespoon extra virgin olive oil
1 tablespoon clover honey
2 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
12 1/2″ baguette slices
4 ounces fresh chevre (ricotta also works, but it has less flavor)
1 tablespoon buckwheat, chestnut or thistle honey (any flavorful honey will work)
basil leaves (if large, cut into a chiffonade)
1. Preheat oven to 300 degrees. Mix tomatoes, extra virgin olive oil, honey, thyme, rosemary, salt and pepper 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 fancy honey and garnish with basil leaves.
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.