Roasted Tomatoes with Honey and Ricotta

Here is another recipe I made for the going away party.  Unfortunately, I wasn't able to stay for the party, so I'm dying to know how things went over.  :-(  I had to go to the doctors for lovely cracked cartilage along my sternum.  Not so fun, but at least I'll be able to get some amazing sleep tonight...they gave me Tylenol with codeine.  Yeah, I'll be going to bed in about ten minutes.

5-6 large tomatoes, thickly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Sliced French or Italian bread
1/2 cup fresh ricotta
1 additional tablespoon clover honey
Basil leaves, roughly torn

Preheat the oven to 300 degrees. In a bowl, combine the tomatoes, olive oil, honey, thyme, salt and pepper.  Toss well.  Spread the tomatoes onto a baking sheet in one layer.  Bake the tomatoes for about an hour, until they start to shrivel and resemble sun dried tomatoes (yes! this is how you make sun dried tomatoes). 

Lightly toast the bread until just starting to become golden brown.  Spread about a teaspoon of ricotta on the bread, followed by some tomatoes.  Very lightly drizzle the additional honey on top and finish off with the torn basil leaves.