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Bacon ricotta crostini topped with crispy bacon crumbles and honey drizzle on a rustic wooden board

Bacon Ricotta Crostini

Crispy toasted baguette topped with creamy full-fat ricotta, salty bacon crumbles, and a drizzle of honey. 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, Snack
Cuisine: American, Italian-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 long baguette sliced into about 30 rounds roughly 1/2 inch thick
  • 3 tbsp olive oil extra virgin recommended
  • salt and pepper to taste for the bread
  • 15 oz full-fat ricotta room temperature for easy spreading
  • 0.5 tsp salt for the ricotta mixture, optional but recommended
  • 0.5 lb thick-cut bacon finely chopped
  • honey for drizzling, mild wildflower honey recommended
  • freshly cracked black pepper for finishing

Equipment

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

Method
 

  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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the ricotta to a medium bowl and stir until completely smooth. Mix in 1/2 teaspoon salt. Taste and adjust seasoning as needed.
  6. 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.

Notes

Make-ahead tip: Cook and crumble bacon up to 2 days ahead and refrigerate. Bake toasts up to 2 days ahead and store in a ziplock bag at room temperature. Mix ricotta with salt and refrigerate in a sealed container. Warm bacon 15 to 20 seconds in the microwave before serving. Assemble just before guests arrive for the crispiest results. Dollop ricotta in the center of each toast and leave edges bare to keep them crispy.