Bacon Ricotta Crostini

This make-ahead appetizer is simple yet show-stopping. Store-bought ricotta is topped with crispy bacon and drizzled with a touch of honey. So easy! Especially easy to throw down 12 at a time like it’s your JOB.

Bacon Ricotta Crostini from The Food Charlatan

Yesterday I was helping Charlotte buckle her seatbelt, when suddenly she yelled, “Mom I can do teamwork ALL BY MYSELF.”

Whoa. Point taken. I will sit back and watch you take care of that teamwork all by yourself.

Bacon Ricotta Crostini from The Food CharlatanSpeaking of solitary teamwork, I’m in charge of organizing Thanksgiving this year. I’m not really sure how this happened. It’s like I was the last man standing. That part in the army-montage song on Mulan where everybody steps back from Captain Shang aiming the arrow except her? Kinda like that, except less hot Asian cartoons characters, more agonizing over stuffing recipes. It’s like people think I’m into food or something.

My parents are in Vietnam for all of November. For realsies. Now that both my parents are retired they are traveling fiends. Which was the plan all along. My Dad is crazy about traveling. In the past few years they’ve been to Costa Rica, Turkey, Italy, Egypt, Peru, Germany…pretty awesome right?

Bacon Ricotta Crostini from The Food Charlatan

They deserve it. Growing up, we drove a nasty station wagon (dubbed “White Lightning”), were fanatical about turning off lights to save electricity, and when we went out to fast food, we would come home and spread it all out on our kitchen table, drinking homemade juice instead of soda to save cash. My parents can travel now because they wore sweaters at home in the winter. I have mad respect for them. Also, I’m wearing a sweater in my 68 degree house at the moment. Italy, here I come! In about 40 years.

Anyway, the point is that my parents get back right before Turkey Day, so I have to put on my big girl pants and Figure Stuff Out. Luckily, this means lots of Thanksgiving recipes are coming to a blog near you.

Including these awesome Bacon Ricotta Crostini. You guys ready for this? Welcome to the easiest Thanksgiving appetizer ever: just toast, ricotta…

Bacon Ricotta Crostini from The Food Charlatan

Bacon Ricotta Crostini from The Food Charlatan

…and BACON. Drizzle it with some honey and you’ve got yourself the easiest and most make-aheadable appetizer everrr. Give your guests something to snack on so that you don’t feel pressure while they wait for that turkey to finish up.

These are my new favorite thing you guys. I didn’t know it was possible to consume nearly a pound of ricotta single-handedly. But I think I managed it. Teamwork. ALL BY MYSELF.

Do you guys give up? Or are you thirsty for more?
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Bacon Ricotta Crostini

Yield: Makes about 30 crostini, serves 10-15

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

Instructions

  1. Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices.
  2. 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.
  3. 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.
  4. Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate.
  5. Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional)
  6. 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.
  7. 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

These appetizers are easy for guests to assemble themselves, or if you are going more formal, they are easy to make ahead. Cook and crumble the bacon up to 2 days before the event and refrigerate. (Warm up slightly in the microwave to take the edge off before serving.) Bake the bread up to 2 days before the event, and store in a ziplock on the counter. Add salt to the ricotta and stir, then add it back to the container and refrigerate until needed. You can assemble the crostini before your guests arrive, including the honey-drizzle step. Dollop the ricotta right in the middle of the toast so that the edges remain crispy.

http://thefoodcharlatan.com/2014/11/07/bacon-ricotta-crostini-recipe/

Recipe adapted from Epicurious Crowd Pleasers

Bacon Ricotta Crostini from The Food CharlatanRicottaaaa. Feel free to make your own, by the way. I’ve heard it’s easy. Having drippy cheesecloth lying around my kitchen doesn’t sound easy to me though, so I’m sticking with the tub for now. I kind of like the igloo shape it makes anyway.

Bacon Ricotta Crostini from The Food Charlatan

Bacon Ricotta Crostini from The Food CharlatanBuy thick-cut bacon. I get mine from the butcher in my grocery store. I sliced it the long way first, then chopped it up.

More awesome appetizers!

Butternut Squash, Cranberry, and Goat Cheese Crostini:

Butternut Squash, Cranberry, and Goat Cheese Crostini from TheFoodCharlatan.com

 Parmesan-Crusted Goat Cheese with Basil Oil:

Parmesan Crusted Goat Cheese with Basil Oil

 Sparkling Cranberry Brie Bites:

Sparkling Cranberry Brie Bites

 

Even more awesome appetizers!

Roasted Cherry Toasts with honey Nut Cream Cheese from Sugar Dish Me
Avocado Crostini from Joyful Healthy Eats
Mini Cheese Ball Bites from Five Heart Home

Comments

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Comments

  1. says

    Me too! Me too! I am *SO* good at teamwork all by myself!!

    These look SO GOOD. We have a long tradition in my family of eating dinner WAY too late, which we attempt to remedy by putting out lots of snacks: nuts, olives, those terrible vegetable chips that my mom forgets are STILL-FRIED-JUST-GET-ME-DORITOS-GOSH. Instead, I’m making THESE. And that parmesan-crusted goat cheese ball I scrolled by on my way down to the comments. It’s gonna be a Food Charlatan Thanksgiving over here!
    Carla (@charliesue) recently posted…Creamy Roasted Tomato Soup with Rosemary & GarlicMy Profile

  2. says

    Charlotte is so cute! She sounds a lot like me when I was little. I wanted to do everything by myself. Even pushing the grocery cart, even thought I would have to walk on my tip toes to reach it. These crostini’s sound delicious! Especially since there’s bacon on there. So happy you drizzled them with honey! I love salty and sweet. Good luck organizing Thanksgiving! You’ll do great! Even though the thought of that has me getting butterflies in my stomach! Eeek! The pressure!
    Natalie @ Tastes Lovely recently posted…Five Things for FridayMy Profile

  3. says

    I love ricotta!!! for me, bacon + ricotta is like a match made in heaven. delicious!! I’m hosting Thanksgiving this year as well, which means I am also in charge of the menu. . which is a good and bad thing because I can’t decide on some recipes right now. . and if I had my way, we’d be eating like 35 different things but that’s not gonna happen! :P oh well, my sister and mom will be helping! You can do it! and think of how much your parents will love that you organized and made Thanksgiving dinner all by yourself?!
    Alice @ Hip Foodie Mom recently posted…Autumn Potato Gratin + a @BHG Cookbook Giveaway!!My Profile

    • says

      I know Alice I’m totally torn between wanting to make All the Things and then feeling overwhelmed and thinking “we’re doing box everything this year. box stuffing, box potatoes, BOX TURKEY.” Don’t worry I don’t think it will come to that. Good luck with your T-day!!

  4. says

    This is my kind of eats! I’m happy your parents are getting to live it up and explore the world. You’ll do great hosting Thanksgiving dinner, and I cannot wait to read all about it. Enjoy a restful weekend, Karen :)

  5. says

    Ricotta crostini is a favorite around these parts. My family is constantly asking for the little toasts topped with cheese and tomatoes. That’s what they call them, “little toasts.” I really need to correct them. It’s crostini. Let’s be fancy about it, family. Anyway, I’m totally jealous of your parents. I might fit in their luggage ;) Love this delicious appetizer!
    Jennie @themessybakerblog recently posted…Asian BBQ Glazed Leg of LambMy Profile

  6. Victoria says

    Just a quick question, do I cook the bacon then chop it up or chop it up and then cook it? The directions are different than pictures. Whats the better way?

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