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Honey Roasted Tomato Bruschetta

Honey Roasted Tomato Bruschetta

Course Appetizer
Cuisine American
Keyword Honey Roasted Tomato Bruschetta
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 -8
Calories 418kcal
Author Kathleen


  • 1 Cup Basil julienned

Roasted Tomatoes:

  • 16 Ounces Cherry Tomatoes
  • 1 Tablespoon Olive Oil
  • 3 Tablespoon Honey
  • 2 Teaspoons Fresh Thyme Leaves Chopped
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoons Black Pepper


  • 1 Baguette
  • Olive Oil
  • 1 Large Clove of Garlic Sliced in Half

Cheese Mixture:

  • 8 Ounces Mascarpone At Room Temperature
  • 5 Ounces Chevre
  • 2 Tablespoon Milk
  • 2 Teaspoons Fresh Lemon Zest
  • 2 Teaspoons Fresh Thyme Leaves
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper


Roast The Tomatoes:

  • Preheat oven to 325 degrees. In a medium bowl, mix together olive oil and honey then toss the tomatoes to coat them evenly. Pour onto a Silpat lined, rimmed baking sheet.  
  • Sprinkle chopped thyme, salt, and pepper evenly over tomatoes. Bake the tomatoes 1 hour and 15 minutes or until they begin to shrivel and brown. 

Make Crostini:

  • After tomatoes are cooked turn up the oven to 350 degrees. 
  • Slice the baguette into even 1/4 inch slices.
  •  Place slices in a single layer on a rimmed baking sheet. Brush both sides lightly with olive oil and season with salt and pepper. Bake until golden brown, 15-20 minutes. Rub each slice on one side with sliced garlic. Cool completely

Cheese Mixture:

  • In a medium bowl mix all ingredients together until evenly combined.


  •  Spread a layer of cheese mixture on cooled crostini. Sprinkle julienned basil on crostini. Top with roasted tomatoes. Serve


Calories: 418kcal | Carbohydrates: 34g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 616mg | Potassium: 235mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1415IU | Vitamin C: 21.1mg | Calcium: 145mg | Iron: 2.6mg