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.
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.
Speaking 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?
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…
…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.
Bacon Ricotta CrostiniMakes about 30 crostini, serves 10-15 adjust servings
- 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
- freshly cracked pepper
- 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. It's 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. Don't eat all of them yourself.
by Karen Gifford
Recipe adapted from Epicurious Crowd Pleasers
Ricottaaaa. 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.
More awesome appetizers!
Even more awesome appetizers!