Hot Honey Charred Tomato Toast

Years ago, I ordered a warm bruschetta at Zynodoa in Staunton, VA. I have never forgotten it. While I’ve tried to recreate it several times, I can never quite get it right. Rather than trying to replicate that dish, I have taken inspiration from the flavors that I loved and created something new: A hot honey charred tomato toast. The tomatoes are charred with honey and red pepper flakes then tossed in a dressing of shallots and red wine vinegar. These spicy, sweet tomatoes perched atop fresh ricotta and Woodfired Focaccia are a perfect summer bite, especially when paired with a light Rose and a warm summer evening.

Picking a Bread

We have a separate recipe for woodfired foccacia if you want the best woodfired oven experience. If you want to skip the foccacia, however, just make sure you’re picking a bread that’s sturdy for topping. Familiarize yourself with different types of bread and what’s best for which type of recipe as you develop your palate and cooking skills.

Hot Honey Charred Tomato Toast Recipe

Tomato Toast Ingredients

• 16oz cherry tomatoes
• 1 tsp red pepper flakes
• 1 tsp honey
• 3 Tbsp olive oil, divided
• 1 medium shallot, diced
• 2 Tbsp red wine vinegar
• ½ tsp salt
• 1 bunch basil
• 2 cups fresh ricotta
• 1 Woodfired Focaccia, or other sturdy bread

Tomato Toast Instructions

1. Toss tomatoes in a pan with 2 Tbsp olive oil, red pepper flakes, honey, salt and pepper to taste.
2. Heat woodfired oven, such as an Ooni to at least 425F. Place pan with tomatoes inside and close the door. Allow to cook for 15 minutes, rotating halfway through.
3. While tomatoes are roasting, prepare the dressing. Combine shallot, red wine vinegar, and salt. Set aside.
4. Stack basil leaves on top of one another, roll lengthwise and slice into strips.
5. Once tomatoes are charred and starting to burst, remove from oven and pour dressing over. Mix evenly.
6. Slice focaccia. Spread ricotta evenly over focaccia. Top with charred tomatoes and fresh basil. Drizzle with olive oil and honey. Garnish with red pepper flakes and flaky salt. Serve immediately.
7. This recipe can be made on a gas grill using a high heat pan or cast iron skillet.

Story by Kirsten Chervenak / Photography by Laura Petrilla