Bacon Ricotta Crostini
This make-ahead appetizer is simple yet show-stopping. Store-bought ricotta is topped with crispy bacon and drizzled with a touch of honey. So easy! Especially easy to throw down 12 at a time like it's your JOB.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 1 baguette (long)
- 2 -3 tablespoons olive oil
- salt and pepper
- 15 ounces ricotta (room temperature)
- 1/2 teaspoon salt
- 1/2 pound thick-cut bacon
- honey
- pepper (freshly cracked)
Steps
-
Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices.
-
Use a pastry brush to coat each side of the slices with olive oil. I actually sprayed mine because I have an olive oil mister. Sprinkle salt and pepper over one or both sides of the slices.
-
Spread the bread out onto a large baking sheet, not overlapping. Bake for 5 minutes. Remove from the oven and flip each toast. Bake for another 3-4 minutes. It's okay if they are not browned. Let the toasts cool for a few minutes.
-
Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate.
-
Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional)
-
When the toasts are cool enough to handle, add a dollop of ricotta to the center of each toast. Top with a sprinkle of bacon.
-
Sprinkle with freshly ground pepper and more salt, if desired. Drizzle with a little bit of honey. Don't eat all of them yourself.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...