Ricotta and Roasted Tomato Bruschetta with Pancetta

Ingredients

• Baguette: 1 sliced
• Cherry tomatoes: 2 cups
• Ricotta: 1 cup
• Pancetta: 4 oz diced
• Extra Virgin Olive oil La Maison des Chefs 1 liter: 3 tbsp
• Garlic: 2 cloves
• Fresh basil: 2 tbsp
• Honey: 1 tsp
• Salt and pepper: to taste

Instructions

1. Toss the cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast at 400°F/204°C for 20 minutes until they burst and caramelize.
2. Meanwhile, cook the diced pancetta in a skillet until crispy and golden brown. Set aside.
3. Slice the baguette diagonally and brush with the remaining olive oil. Toast until golden on both sides.
4. In a bowl, mix the ricotta with honey, salt, and pepper until smooth.
5. Spread the ricotta mixture generously on each toast.
6. Top with the roasted tomatoes and crispy pancetta.
7. Garnish with fresh basil leaves and serve immediately.