Bacon Ricotta Crostini
User Reviews
5
Bacon Ricotta Crostini
Description
The Bacon Ricotta Crostini recipe involves slicing a large baguette into rounds, brushing them with olive oil and seasoning with salt and pepper before baking to a crisp texture. Thick-cut bacon is finely chopped and cooked until crispy, then drained to remove excess grease. Ricotta cheese is softened and optionally salted before being dolloped onto the cooled toasted bread slices. Each crostini is then topped with the bacon pieces, freshly ground black pepper, and a light drizzle of honey to add a subtle sweetness that offsets the savory ingredients.
This combination creates a layered bite of textures and flavors: crunchy toast, creamy ricotta, salty and smoky bacon, and a honeyed finish. It works well as a make-ahead appetizer since components like cooked bacon and toasted bread can be prepared days in advance and assembled right before serving. This flexibility makes it convenient for entertaining or casual gatherings.
The recipe originated from Epicurious Crowd Pleasers and suggests gathering for guests to assemble or prepping in advance for a more formal presentation.
Ingredients
- 1 baguette long
- 2-3 tablespoons olive oil
- salt
- black pepper
- 15 ounces ricotta cheese room temperature
- 1/2 teaspoon salt
- 1/2 pound Bacon thick-cut
- honey
- black pepper freshly cracked
Instructions
- 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.
Notes
- Crumble and cook the bacon up to two days ahead; refrigerate and warm slightly before serving to maintain crispness and flavor.
- Toast the bread slices up to two days in advance and store airtight at room temperature to keep them crisp.
- Mix salt into the ricotta cheese before refrigeration to enhance its flavor; refrigerate until needed.
- Assemble crostini shortly before serving, placing ricotta in the center of the toast to keep edges crisp, then topping with bacon and honey drizzle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 3slices | |
| Calories | 261kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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