Savory Ricotta Toast with Crispy Bacon and Fresh Tomatoes
Learn how to make delicious ricotta toast with crispy bacon and fresh tomatoes. This easy 25-minute recipe transforms simple ingredients into gourmet comfort food perfect for any meal.
Frequently asked questions
＋ − Can I make this recipe vegetarian?
Yes! Simply omit the bacon and add extra Parmesan cheese or try roasted pine nuts for added texture and flavor.
＋ − What type of bread works best for this recipe?
Use thick-cut crusty bread like sourdough, ciabatta, or artisan bread that can support the toppings without getting soggy.
＋ − Can I prepare any components ahead of time?
You can cook the bacon and prepare the tomato mixture a day ahead. Store them separately in the refrigerator and assemble the toast fresh when ready to serve.
＋ − How do I prevent the bread from getting soggy?
Make sure to toast the bread until it s golden and crispy, and serve immediately after assembling. The ricotta acts as a barrier between the bread and juicy tomatoes.
Savory Ricotta Toast with Crispy Bacon and Fresh Tomatoes
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Transfer bacon to paper towels to drain. Once cool enough to handle, crumble into bite-sized pieces and set aside.
- 2
In a small bowl, combine the diced cherry tomatoes, Parmesan cheese, minced basil, salt, and pepper. Toss gently to combine and let the flavors meld while you prepare the bread.
- 3
Heat a cast iron grill pan over medium-high heat. Brush both sides of the bread slices generously with olive oil. Cook in the grill pan until beautiful grill marks appear and the bread is golden and toasted, about 2 to 3 minutes per side.
- 4
Spread the ricotta cheese evenly over the warm toasted bread. Top with the tomato mixture and sprinkle with the crumbled bacon. Cut each toast in half diagonally and serve immediately while warm.
Italian & Mediterranean
Luca RomanoTrained in Bologna, Luca focuses on simple Italian cooking with a handful of great ingredients — pasta, risotto, and bright Mediterranean plates.
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