2 pints cherry tomatoes
3 tbsp olive oil
1/2 tsp kosher salt
1 baguette or french loaf, sliced into 1/2 inch slices
2 tbsp honey
1/2 cup ricotta cheese
3 tbsp balsamic glaze
1/4 cup fresh basil, thinly sliced
1/4 cup balsamic vinegar
1 tbsp brown sugar
1. Preheat your oven to 400. Place bread on a baking sheet and brush the bread with 1 tbsp olive oil. Bake for roughly 10 - 15 minutes making sure to turn over the bread half way.
2. In a skillet heat olive oil over medium high heat. Add in cherry tomatoes and salt and cook until the tomatoes softened and become "blistered" (about 5 minutes).
3. Spread a layer of ricotta cheese onto the pieces of bread. Top with tomatoes and fresh basil. Drizzle honey over the bread.
4. To make the balsamic glaze combine balsamic vinegar and brown sugar together in a sauce pan. Heat over medium heat and bring the mixture to a simmer, making sure to stir often. Once the mixture has thickened, after roughly 10 minutes, remove from heat and drizzle over the bruschetta.