Ricotta Crostini

These broiled crostini pack a lot of flavor into a small bite. The ricotta filling is more substantial than a plain spread. Breadcrumbs mixed into the non-fat ricotta with eggs, fresh basil, and garlic give it body so it holds its shape on the bread instead of sliding off under the broiler.

Turkey bacon keeps things lighter than regular bacon while still adding that salty, smoky crunch folded through the filling. A sprinkle of grated Parmesan on top browns and crisps under the broiler in about 3 minutes, giving each slice a golden, bubbly cap.

Day-old French bread is the right call here. Fresh bread is too soft and would turn soggy under the ricotta. Stale slices hold up to the weight of the filling and get crispy on the edges under the broiler.

Chef Tips

• Slice the bread thin, about ¼ inch. Thick slices overpower the filling and are hard to eat in one or two bites.
• Watch the broiler carefully. Three minutes is a guideline, not a guarantee. Crostini go from bubbly to burnt in seconds.
• Use fresh basil if you can get it. Three tablespoons of fresh chopped basil has way more flavor than one tablespoon of dried.
• Assemble right before broiling. If the bread sits with the ricotta too long it absorbs moisture and goes soft.

Variations

• Swap turkey bacon for prosciutto or regular bacon.
• Add sun-dried tomatoes or roasted red peppers to the filling for color and sweetness.
• Use whole-milk ricotta instead of non-fat for a richer, creamier filling.