Bacon Ricotta Crostini Recipe 455

BACON RICOTTA CROSTINI RECIPE - (4.5/5)

Steps:

• 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.

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

BACON-WRAPPED SPINACH DIP CROSTINI

Steps:

• Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.
• Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.
• Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.

GREEN ONION AND BACON CROSTINI

Steps:

• Combine first five ingredients mixing well. (This can be done well in advance.).
• Spread mixture on toast and top with bacon.

RICOTTA CROSTINI

Steps:

• Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

ALMOND-BACON CHEESE CROSTINI

Steps:

• Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes. , Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.