Bacon Ricotta Crostini are one of those appetizers that look like you spent hours in the kitchen but come together in under 20 minutes. A crispy toasted baguette slice, a creamy cloud of ricotta, salty bacon crumbles, and a light honey drizzle that is truly all it takes to win over a whole room.
I first made these for a holiday gathering when I needed something quick that could be prepped ahead of time. They disappeared faster than anything else on the table. Now they are my go-to whenever I need a crowd-pleaser that does not stress me out before guests arrive.If you love easy appetizers that use simple ingredients, you will also want to check out these Bacon Blue Cheese Stuffed Mushrooms another make-ahead party favorite that always gets people talking.
Table of Contents
Ingredients for Bacon Ricotta Crostini
I always keep ricotta on hand because it works beautifully in both sweet and savory recipes. For this recipe, I recommend full-fat ricotta it spreads smoothly and tastes so much richer than the low-fat version. Pull it out of the fridge about 30 minutes before you start so it softens up and blends easily.
- 1 long baguette (sliced into about 30 rounds)
- 2 to 3 tablespoons olive oil I always use good-quality extra virgin for the best flavor
- Salt and pepper to taste
- 15 oz full-fat ricotta, room temperature Pro tip: room temperature ricotta spreads far more smoothly and evenly
- 1/2 teaspoon salt for the ricotta mixture
- 1/2 lb thick-cut bacon, finely chopped In my experience, thick-cut gives you a better bite and more satisfying crunch than regular bacon
- Honey for drizzling My preference is a mild wildflower honey so it does not overpower the ricotta
- Freshly cracked black pepper for finishing
Step-by-Step Instructions
I recommend reading through all the steps before you start. This recipe moves quickly and everything comes together in about 18 minutes when you stay organized.
Step 1: Preheat your oven to 375 degrees F. Using a serrated knife, slice the baguette into about 30 even rounds, each roughly 1/2 inch thick.
Step 2: Brush or spray both sides of each bread slice with olive oil. Sprinkle lightly with salt and pepper. Arrange them in a single layer on a large baking sheet with no overlapping.
Step 3: Bake for 5 minutes, then carefully flip each slice and bake for another 3 to 4 minutes. They do not need to be deeply browned light golden edges are perfect. Remove from oven and let cool for a few minutes. Do not skip the cooling step, warm toast will make the ricotta slide off.
Step 4: While the bread bakes, finely chop the raw bacon and cook it in a heavy skillet over medium heat until crispy and golden, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain off excess grease.
Step 5: Add the ricotta to a medium bowl and stir until completely smooth. Mix in 1/2 teaspoon salt if desired. Taste and adjust seasoning as needed.
Step 6: Once the toasts have cooled, spoon a generous dollop of ricotta onto the center of each one, leaving the edges bare so they stay crispy. Top with crumbled bacon, a crack of fresh black pepper, and a light drizzle of honey. Serve right away.
What to Serve with Bacon Ricotta Crostini
These crostini pair beautifully with light, fresh flavors that balance out the richness of the ricotta and bacon. Here are some of my favorite combinations for building a full spread.
A simple arugula salad: The peppery greens add a nice contrast in both flavor and texture. The natural bitterness of arugula balances the honey drizzle perfectly and keeps the spread feeling fresh.
Creamy tomato soup: A warm bowl of homemade tomato soup alongside these crostini turns a simple appetizer into a satisfying light meal. Try this Homemade Tomato Soup it is rich, smooth, and comes together fast.
BLT Pasta Salad: This pasta salad shares that same salty bacon flavor and makes a fantastic pairing for a casual lunch spread or backyard gathering.
Spinach Bacon Frittata: If you are building a brunch table, this frittata alongside the crostini makes an impressive and satisfying combination that covers all the bases.
Lemon Pasta with Ricotta and Fresh Peas: Sharing the same creamy ricotta base, this pasta dish is a natural companion and helps you use up any leftover ricotta from the crostini recipe.
Blackberry Ricotta Pizza with Basil: Another ricotta-forward recipe that works beautifully on the same appetizer table, offering a sweet contrast to the savory bacon crostini.
Sparkling wine or prosecco: The bubbles cut right through the creamy ricotta and salty bacon, making every bite feel fresh and light.
Storage and Serving Tips
Each component stores separately for up to 2 days. Cook and crumble the bacon ahead of time and refrigerate it in a sealed container. Mix the ricotta with salt, return it to its container, and refrigerate until needed. Bake the toasts up to 2 days ahead and store them in a ziplock bag at room temperature not in the fridge, which will make them go soft.
When you are ready to serve, warm the bacon slightly in the microwave for about 15 to 20 seconds to take the chill off. Assemble the crostini just before guests arrive so the toasts stay crispy and the honey stays fresh.
Pro tip: dollop the ricotta right in the center of each toast and leave the edges bare. That small detail keeps every bite crispy from the first to the last.
Frequently Asked Questions
Can I use part-skim ricotta instead of full-fat?
You can, but the texture will be noticeably thinner and the flavor less rich. Full-fat ricotta gives you that smooth, creamy bite that makes these crostini so satisfying. If full-fat is not available, drain part-skim ricotta through a fine mesh strainer for 15 minutes to thicken it up.
How far ahead can I assemble the crostini?
You can assemble them up to one hour before serving if needed. Any longer and the toast will start to soften under the ricotta. For the crispiest results, assemble right before your guests arrive.
Can I swap the bacon for something else?
Absolutely. Prosciutto works beautifully here and requires no cooking just tear it into small pieces and layer it on top of the ricotta. Pancetta is another great option if you want to keep a similar salty, savory flavor profile.
Bacon Ricotta Crostini
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Using a serrated knife, slice the baguette into about 30 even rounds, each roughly 1/2 inch thick.
- Brush or spray both sides of each bread slice with olive oil. Sprinkle lightly with salt and pepper. Arrange in a single layer on a large baking sheet with no overlapping.
- Bake for 5 minutes, then flip each slice and bake for another 3 to 4 minutes until light golden at the edges. Remove from oven and let cool completely before assembling.
- While the bread bakes, finely chop the raw bacon and cook in a heavy skillet over medium heat for 6 to 8 minutes until crispy. Transfer to a paper towel-lined plate to drain.
- Add the ricotta to a medium bowl and stir until completely smooth. Mix in 1/2 teaspoon salt. Taste and adjust seasoning as needed.
- Once the toasts have cooled, spoon a generous dollop of ricotta onto the center of each one, leaving the edges bare. Top with crumbled bacon, freshly cracked black pepper, and a light drizzle of honey. Serve right away.
