I am surrounded by lovers of food! It’s great because there is always someone around willing to test out my recipes. My brother and sister-in-law are my #1 Guinea pigs.
They have also delegated almost all food prep and cooking at their cottage in Collingwood, Ontario to me whenever we visit. Our meals there are always long drawn out events with lots of food and lots of wine.
That’s were I made this crostini for the first time. I made it based on a picture I remembered seeing in some food magazine but didn’t have the magazine or the recipe with me. So I just went with it and this is the recipe I came up with. Hope you enjoy it as much as we did!
Ricotta and Bacon Crostini
Prep time
Cook time
Total time
Author: Penny
Recipe type: Appetizer
Ingredients
- 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!
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