Once the tomato's have cooled (see previous post), transfer to a container with any juices from the pan & put in the fridge until ready to use. (They'll keep about a week). Toast up some garlic bread (in oven/toaster over at 400 degrees until crispy/browned) and then spread ricotta cheese on it. Now spoon the tomato's on top of the ricotta. Drizzle with some of the juices or more honey if you like then place fresh Basil leaves on top of the tomato's. I am Very happy with how this turned out! Delicious! I was so excited and pleased with myself when I took the first bite from my fork.
I really liked using the garlic bread instead of the usual very hard/dry/crusty bread used with brushetta. (That was Hubby's suggestion when I phoned to ask him to pick me up a bag of the brushetta chips, as I call them, from our food store on his way home).
I have plenty for left overs for the next few days (makes a healthy snack as well as an appetizer) and I plan on making this again in the future, especially with the holidays coming.
If anyone makes this, I truly hope it turns out well and you enjoy it!
Comments
I don't think it will taste good unless the tomatoes are garden fresh. I hate the ones in the store, but it sounds yummy!
Lol Kalanna! You're welcome & hope it turns out great!
Cheers!