Salty, sweet, crunchy, creamy. This appetizer has a little it of everything in one bite! The crispy bread and creamy ricotta are both from one of my favorite local shops: . They carry my favorite @uavcheese, which is local and of course, the best you can find!

Feel free to change out your jam or herbs, depending on what you have on hand. I used a fig jam made by a friend, but even using a fresh fig, or raspberry jam would be a great combination. There are endless combinations!

I made this is as a small football snack for my husband and myself, but one day, it will be the hit of the party! (Thanks, Covid! lol)


  • 10 slices thick cut bacon cooked and cut into thirds
  • 1 baguette sliced 1/2″ and toasted
  • olive oil
  • 8 oz whole milk ricotta
  • fig jam
  • 1/4 cup fresh basil, thyme, or oregano
  • Salt & Pepper


Cook bacon until done but not too crispy, set aside. When cooled, cut each slice into three pieces. (I like to use my Pampered Chef microwave ceramic dish, followed by baking with a cooling rack on top. They both make it so crispy.)

Preheat oven to 400 degrees.

Slice baguettes and brush each slice with olive oil and salt, place on cookie sheet, toast for 3-4 minutes.

When baguette slices a slightly golden, spoon ricotta onto each crostini and put back into the oven for 1-2 minutes, just until cheese is slightly warm. Remove from oven.

Top each toast with a small spoonful of fig jam, bacon and sprinkle with fresh herbs. (I used oregano today.) Serve immediately, or at room temperature.

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