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Whipped Ricotta & Candied Bacon Crostini

Savory, sweet, and creamy crostini featuring crispy brown-sugar candied bacon, fluffy whipped ricotta, and a drizzle of rosemary honey on toasted baguette.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Crostini Base
  • 1 loaf French baguette sliced into 1/2 inch rounds
  • 3 tbsp olive oil for brushing
Candied Bacon
  • 8 slices thick-cut bacon
  • 0.5 cup brown sugar packed
  • 1 tsp black pepper freshly cracked
Whipped Ricotta
  • 1.5 cups whole milk ricotta cheese drained
  • 1 tbsp heavy cream
  • 1 tsp lemon zest optional
  • 0.25 tsp salt
Toppings
  • 2 tbsp honey for drizzling
  • 1 tbsp fresh rosemary finely chopped

Equipment

  • Baking sheet
  • Wire rack
  • Food Processor or Hand Mixer
  • Bread knife

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
  2. Mix brown sugar and black pepper in a small bowl. Dredge bacon slices in the sugar mixture, pressing it into the meat.
  3. Place bacon on the wire rack and bake for 20-25 minutes until caramelized and crispy. Let cool completely (it hardens as it cools), then chop into 1-inch pieces.
  4. While bacon cools, arrange baguette slices on a baking sheet. Brush with olive oil.
  5. Bake baguette slices for 8-10 minutes until golden brown and toasted.
  6. In a food processor or bowl, whip the ricotta, cream, salt, and lemon zest (if using) for 1-2 minutes until smooth and fluffy.
  7. Spread a dollop of whipped ricotta onto each crostini slice.
  8. Top with a piece of candied bacon. Drizzle generously with honey and sprinkle with fresh rosemary. Serve immediately.

Notes

Ensure ricotta is well-drained to prevent soggy bread.