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Bacon Ricotta Crostini

Creamy ricotta, crispy bacon, and a honey drizzle on toasted baguette slices. A simple make-ahead appetizer ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 10 portions
Course: Appetizer, Dinner Party
Cuisine: American
Calories: 261
Ingredients Equipment Method Notes

Ingredients
  

  • 1 long baguette cut into about 30 slices with a serrated knife
  • 2 tbsp olive oil up to 3 tbsp, extra virgin recommended
  • salt and pepper to taste for the bread
  • 15 oz whole milk ricotta cheese room temperature for easy spreading
  • 0.5 tsp salt optional, stir into ricotta
  • 0.5 lb thick-cut bacon finely chopped
  • honey for drizzling, to taste
  • freshly cracked black pepper to taste for topping

Equipment

  • Serrated knife
  • Pastry brush or olive oil mister
  • Large baking sheet
  • Heavy skillet
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 375 degrees F. Using a serrated knife, cut the baguette into about 30 even slices.
  2. Brush both sides of each slice with olive oil and sprinkle lightly with salt and pepper.
  3. Arrange slices in a single layer on a large baking sheet. Bake for 5 minutes, flip each slice, and bake for another 3 to 4 minutes until lightly golden. Let cool for a few minutes.
  4. Finely chop the raw bacon and cook in a heavy skillet over medium heat until crispy and golden. Transfer to a paper towel-lined plate to drain.
  5. Add the ricotta to a medium bowl and stir until smooth. Mix in 1/2 teaspoon of salt if desired.
  6. Spoon a generous dollop of ricotta onto the center of each cooled toast slice. Top with crispy bacon, a crack of fresh pepper, and a light drizzle of honey. Serve immediately or assemble up to 30 minutes before serving.

Notes

Cook bacon and bake bread up to 2 days ahead. Store bacon in the fridge and bread in a zip-lock bag at room temperature. Assemble close to serving time to keep the toast crispy. Dollop ricotta in the center to preserve the crunchy edges.