Slow-Roasted Hot Honey Tomato Crostini Recipe

This hot honey tomato crostini is a guaranteed crowd-pleaser. Sweet, caramelized tomatoes roasted with thyme and hot honey are piled onto crisp crostini and finished with creamy ricotta and fresh basil — the perfect summer appetizer.

Summer snacks!

Is there anything better?

This petite appetizer delivers the ideal bite: crunchy toast, smooth cheese and sweet-spicy roasted tomatoes, finished with bright basil. They look as good as they taste.

Serve these at happy hour with an ice-cold sauvignon blanc and you’ve got summer on a plate.

I’m always on the hunt for a simple yet impressive appetizer to bring to gatherings or enjoy on the patio. This recipe requires some time in the oven but is very easy to prepare and uses approachable ingredients.

If you’re into crostini, I’ve shared other summer favorites that pair stone fruit with creamy cheeses — a great category to explore if you want more seasonal appetizers.

Slow roasted tomatoes are a revelation.

My usual slow-roasted tomatoes get a touch of sugar to help caramelize, but for these crostini we swap sugar for honey — specifically hot honey. The sweet-heat of hot honey pairs beautifully with creamy ricotta and toasted baguette.

I love how readily available hot honey has become. You can buy popular brands or make your own by gently simmering honey with a sliced hot pepper, like jalapeño. The homemade version is easy and adds a customizable level of heat and flavor. If you prefer, use regular honey — the crostini will still be delicious.

Slow roasting is especially useful when tomatoes aren’t at their peak. Roasting concentrates their flavor, turning even mediocre tomatoes into something sweet, jammy and intensely delicious.

Slow roasting takes time — roughly 1.5 to 2 hours — but it’s mostly hands-off. Roast your tomatoes while you do other tasks, then store them in an airtight container in the fridge for use in salads, sandwiches, or more crostini. They keep well and add concentrated tomato flavor to many dishes.

These crostini are delightful served at room temperature, and the tomatoes are tasty cold too. You can assemble a tray ahead of time, chill it, and then add a final drizzle of hot honey and torn basil leaves right before serving.

Absolutely perfect!

Slow Roasted Hot Honey Tomato Crostini

Slow Roasted Hot Honey Tomato Crostini

6 to 8 people

Prep Time: 2 hrs

Cook Time: 15 mins

Total Time: 2 hrs 15 mins

Super sweet, caramelized tomatoes roasted with thyme and hot honey served on toasty crostini with creamy ricotta — a perfect summer appetizer.

Ingredients

• 2 pints cherry or grape tomatoes, halved
• 1 tablespoon olive oil, plus more for drizzling
• 2 tablespoons hot honey, plus extra for drizzling
• ½ teaspoon dried thyme
• Kosher salt and freshly ground pepper
• 1 large baguette, sliced into rounds
• 1 cup ricotta cheese
• Fresh basil for topping

Instructions

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Arrange the halved cherry tomatoes on the sheet. Drizzle with olive oil and hot honey, then season with a generous pinch of salt, pepper and the dried thyme. Roast for 1½ to 2 hours, tossing every 30 minutes, until the tomatoes are deeply caramelized and slightly shriveled.
• Remove the tomatoes and let them cool. Increase the oven temperature to 350°F (175°C). Place the baguette slices on a baking sheet, drizzle lightly with olive oil and roast 8 to 10 minutes, until golden and crisp.
• To assemble, spread each crostini with a spoonful of ricotta. Top with roasted tomatoes, drizzle with extra hot honey if desired, and finish with torn basil leaves. Serve at room temperature or chilled.

Course: Appetizer

Cuisine: American

Author: How Sweet Eats

That honey drizzle though.