Bacon Ricotta Bruschetta with Fig Jam

• Meat

  • 10 slices Bacon, thick cut

• Produce

  • 1/2 cup Basil

• Condiments

  • 1 Fig jam

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 8 oz Whole milk ricotta

Found on theorganickitchen.org

Description

Ingredients

• 10 slices thick cut bacon, cooked and cut into thirds
• 1 baguette, sliced ½ and toasted
• olive oil
• 8 oz whole milk ricotta
• fig jam
• ½ cup basil, chiffonade cut
• sea salt, freshly ground pepper

Directions

• Cook bacon until done but not too crispy, set aside. When cooled, cut each slice into three pieces.
• Preheat oven to 400 degrees and place rack in upper third of oven.
• Slice baguettes and brush each slice with olive oil, place on cookie sheet, toast for 3-4 minutes.
• When baguette slices a slightly golden, spoon ricotta onto each little toast and put back into the oven for 1-2 minutes, just until cheese is slightly warm. Remove from oven.
• Top each toast with a small spoonful of fig jam, top with bacon and sprinkle with sea salt, freshly ground pepper and basil. Serve!