Honey-Tomato Bruschetta with Ricotta

I found this recipe in Food & Wine Magazine and thought it would be the perfect summery appetizer for our family's July 4th picnic. So I whipped this up in no time, and they were gone in a flash! Not one bruschetta was left - even my cousin who can definitely be considered a picky eater, devoured three of them. I did a few things differently than the recipe dictates. First, instead of roasting the tomatoes in the oven, once I tossed them with the oil, honey and herbs, I placed them in a foil pan over the outdoor grill. They cooked up much quicker than in the oven and the smoky grill flavor only added to the rich, tomatoey sauce. Secondly, since I already had the grill hot, I grilled my baguette slices. Again, you can't beat that grill flavor! Just keep a close eye on your breads so they don't burn. Brushing them with olive oil before putting them on the grill will also help. Finally, I omitted the buckwheat honey for two reasons: I didn't have any and I'm not a huge fan of it's strong taste. It reminds me of Guiness a bit. So do what your tastebuds demand. Believe me, no one missed the omission. Enjoy!

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:

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