Tomato Chutney Toast With Ricotta And Honey

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.

[amd-yrecipe-recipe:361]

5 from 1 vote

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Work Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Course: Appetizer

Cuisine: American

Keyword: Tomato Chutney, Tomatoes

Calories: 406 kcal

Ingredients

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

Instructions

1. 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.

Recipe Notes

Can use canned tomatoes - simply reduce the cooking time.

Nutrition Facts

Amount Per Serving

Calories 406 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 2g13%

Sodium 2368mg103%

Potassium 1573mg45%

Carbohydrates 35g12%

Fiber 9g38%

Sugar 20g22%

Protein 6g12%

Vitamin A 5115IU102%

Vitamin C 89.8mg109%

Calcium 98mg10%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.