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    TaraTeaspoon » Recipes » Side Dishes

    Tomato Chutney Toast With Ricotta And Honey

    Published: Jan 9, 2015 · Updated: Jul 30, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe

    I wouldn't complain if this was all I had to eat for a month.


    Actually that is not true. I would complain about not having bacon, and chocolate chip cookies.

    I felt I needed to make a blanket statement there. To get the point across that I really like eating this delicious toast. There's a little heat in the chutney from red pepper flakes and a pleasant sweetness from cinnamon and ginger. Yes! Cinnamon and ginger with tomatoes!

    So good.

    Tomato Chutney Toast With Ricotta And Honey

    📖 Recipe

    Tomato Chutney Toast with Ricotta and Honey recipe image

    Tomato Chutney Toast with Ricotta and Honey

    Tara Teaspoon
    5 from 2 votes
    Print Recipe Pin Recipe
    Work Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Appetizer

    Ingredients
      

    • 2 tablespoon canola oil
    • 1 onion (chopped)
    • 4 cups (2 lb) chopped tomatoes (or 4 cups drained chopped canned tomatoes)
    • ¼ teaspoon crushed red pepper
    • ½ tsp ground ginger
    • ½ teaspoon cinnamon
    • 1 teaspoon kosher salt
    • French bread
    • Ricotta
    • Honey

    Instructions
     

    • Heat oil over medium-high heat. Add 1 diced onion and garlic; cook until soft, about 8 min. Add tomatoes, red pepper, ginger, cinnamon and kosher salt; simmer, stirring occasionally, until mixture thickens, 20 to 25 min (less time if using canned tomatoes). Remove from heat and cool. Serve on grilled or toasted slices of French bread spread with ricotta and a drizzle of honey. Chutney keeps chilled for up to 5 days.

    Notes

    Can use canned tomatoes - simply reduce the cooking time.

    Nutrition

    Calories: 406kcalCarbohydrates: 35gProtein: 6gFat: 29gSaturated Fat: 2gSodium: 2368mgPotassium: 1573mgFiber: 9gSugar: 20gVitamin A: 5115IUVitamin C: 89.8mgCalcium: 98mgIron: 1.8mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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    Comments

      5 from 2 votes

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    1. Mary Bench says

      May 05, 2019 at 10:26 pm

      Yum! Can't wait!

      Reply
    2. Marie says

      August 06, 2020 at 3:05 pm

      Oh man, you had me at Tomato Chutney Toast with Ricotta and Honey! This recipe is literally sinful. The best combination of flavors! A great appetizer for a dinner party too.

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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