Bacon Ricotta Crostini Gluten Free Substitutions

Bacon Ricotta Crostini Gluten Free Substitutions

Ingredients

  • 1 long baguette (GF use GF 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

Directions

  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. Don't eat all of them yourself.