Stephanie's Honey-Tomato Bruschetta with Ricotta

Ingredients . 2 pints cherry or grape tomatoes, halved lengthwise
. 1.5 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

1. Preheat the oven to 300F. Line a large rimmed baking sheet with parchment paper (Ed. note: I totally didn't do this). In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt, and pepper. Scrape (Ed note: I didn't scrape, either. Mostly because I don't really understand why that's important) 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.

2. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side until the edges brown.

3. 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 teh side.

Make Ahead - The roasted romatoes can be freigerated for up to 2 days. Bring to room temperature before serving.