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Bacon, Ricotta & Honey Crostini

Bacon, Ricotta & Honey Crostini

What is better then bacon?  In my book ….. nothing!  The key to great bacon is to cook is low and slow on a griddle until it is crispy but certainly not burnt.  The flavor stays true and a crispy delight is ready to enjoy.

This week’s Friday Night Bites is a simple yet complex in flavor and texture.  You have a crispy, earthy bread, creamy ricotta, crispy bacon, sweet honey, herby chives and a touch of fleur de sel.  It satisfies all of the senses in your mouth.  If you are having guests over or just hanging at home, this crostini is simple to make and it will leaving you wanting another and yet another.

I would suggest a chilled glass of Dry Riesling, Sauvignon Blanc or French Sancerre.  These wines are light, not too full bodied and will cut some of the fat from the bacon and ricotta.  Out of the three, I would choose a Sancerre any day.  In contrast to sauvignon blancs from elsewhere, especially New Zealand, great Sancerres are characteristically restrained rather than exuberant, perfumed with citrus and chalk rather than bold fruit tones. The aromas and flavors of lime, grapefruit and lemon, floral and herbs along with minerality are present – a catchall impressionistic description of a quality found in many wonderful wines.


Makes 12 Crostini


6 Slices Bacon, cooked
12 Slices Sourdough Baguette
3/4 Cup Whole Milk Ricotta
3 Tablespoons Chivies, small chop
Fleur de Sel
Olive Oil


See Also

To make the crostini:

Slice 12 pieces of the baguette about 1/2 thick.  Brush olive oil on each side and season with a touch of salt.  Lay on a baking sheet.  Cook for 5 to 6 minutes on each side at 350 degrees.  Remove and let cool.

To assemble:

Spread about 1 tablespoon of ricotta on each toasted piece of bread.  Break up a half of piece of bacon in to 3 or 4 pieces and lay on top.  Drizzle with honey and garnish with a sprinkle of chives and fleur de sel.  Serve and enjoy!

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