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Honeyed Tomatoes and Ricotta

This Honeyed Tomatoes and Ricotta recipe is from the cookbook, Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less, by Rebecca Lang

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Honeyed Tomatoes and Ricotta
Photo credit: Amy Donovan

Author Rebecca Lang notes:

I serve these to my family as part of our picnic supper at a summer outdoor concert. I pack the tomatoes in one container, the ricotta in another, and carry the crostini in a resealable plastic bag. I even carry a fun little bottle of honey for drizzling. I let my crowd assemble their own and don’t have a single morsel to bring back home.

Cooks&Books&Recipes Featured Cook Amy:

It’s tomato season! fresh, ripe tomatoes are in their prime, popping up in gardens + farmer’s markets, + making plenty of appearances on seasonal menus. as a tomato-lover + someone who grows tomatoes, this makes me very very happy. when i read through my newest cookbook, quick-fix southern: homemade hospitality in 30 minutes or less, + saw a recipe for honey-roasted tomatoes + herbed ricotta on crostini, i leaped to try it + am thrilled with the results!

the honey-roasting brings out a wonderful flavor in the tomatoes, which works perfectly against the creamy, herbed ricotta + the crunch of the crostini. i used two types of tomatoes to add variety in color + flavor, + both turned out beautifully. and the coolest thing about this recipe? every ingredient was locally-grown or locally-made. the crostini are from our local bakery, the tomatoes were grown on a Tennessee farm, + the fresh oregano came straight out of our own garden. pretty neat, huh?

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Honeyed Tomatoes and Ricotta

Featured Recipe From: Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less

Yield: Makes about 25


  • 1 pint grape tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey, plus more for drizzling
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh oregano
  • 25 crostini


Preheat the oven to 425°F. Cut the grape tomatoes in half lengthwise.

Combine the olive oil, vinegar, 1 teaspoon of honey, and pepper in a small mixing bowl. Add the tomatoes and toss. Transfer to a rimmed baking sheet. Make sure the tomatoes are in a single layer.

Bake for 12 minutes, or until the tomatoes are soft and the skins are wrinkled. Cool slightly.

Meanwhile, combine the ricotta cheese, salt, and oregano in a medium mixing bowl. Spread about 2 teaspoons of the ricotta mixture on each crostini. Top with 2 to 3 tomatoes per crostini. Drizzle with honey before serving.

Cooking School: Honey likes to get stuck in the measuring spoon. Spray the measuring spoon with nonstick cooking spray before adding the honey and it will slip right out.

© 2011 Rebecca Lang

Reprinted with permission from Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less, by Rebecca Lang (Andrews McMeel Publishing)

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