8 slices of bacon, cut into thin strips (less than ¼ inch)
1 baguette, cut into ¾ inch slices
4 tablespoons olive oil
1 container ricotta
Salt and pepper
2 tablespoons chives, minced
Instructions
In a pan, over medium heat, cook the bacon till nice and crispy. Once cooked, put the bacon on a plate lined with paper towels to drain the fat. Set it aside.
Meanwhile, slice the baguette and lightly brush each slice with olive oil. Lay the bread on a cookie sheet and lightly toast them on both sides in the oven on broil.
Season the ricotta with salt and pepper. Spread a small amount of ricotta onto each crostini, drizzle each with a few drops of olive oil, top with some bacon and chives. Enjoy!
Recipe by Swine + Wine at https://www.swineandwine.ca/ricotta-and-bacon-crostini/