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
Makes 3 cups chutney
2 tbsp canola oil
1 onion, finely chopped
3 cloves garlic, minced
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
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.