Why have one type of bruschetta when you can have tomato, bean and ricotta honey varieties almost as easily?
3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)
4 cups water
1 ½ Tbsp salt
1 pint cherry tomatoes
½ tsp salt
1 Tbsp extra-virgin olive oil
8-10 fresh basil leaves
1 clove garlic, minced
Let's get Cooking...
Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.
Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
Place tomatoes between two plastic container tops. Using a serrated knife, slice through the tomatoes to halve them. Add to a bowl, season with salt and drizzle with olive oil. Add torn basil into the tomato mixture, along with garlic. Stir to combine. Set aside until ready to serve.
When ready to serve, spoon some of the liquid from the mixture over 3-4 slices of the bread and top with tomato mixture.