Bacon Ricotta Crostini

• Meat

  • 1/2 lb Bacon, thick cut

• Condiments

  • 1 Honey

• Baking & Spices

  • 1 Pepper, Freshly cracked
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Long baguette

• Dairy

  • 1 15 ounce container Ricotta

Found on thefoodcharlatan.com

Ingredients

• 1 long baguette
• 2-3 tablespoons olive oil
• salt and pepper
• 15 ounce container ricotta, room temperature
• 1/2 teaspoon salt
• 1/2 pound thick-cut bacon
• honey
• freshly cracked pepper

Directions

• 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. Its 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. Dont eat all of them yourself.