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Bacon Ricotta Crostini


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.

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  • 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


Servings 30
Adapted from


Step 1

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.


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