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!
Tomato Chutney Toast with Ricotta and Honey
- 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
- 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.
Day-Starters: Breakfast & Brunch Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Mary Bench says
Yum! Can't wait!
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.