Saturday, 16 March 2013

BLT toasts with ricotta

I was inspired by this dish from Food & Wine magazine for these delectable toasts. The F&W recipe was a little funky for me (I wasn't so sure about the pancetta and the pickled ramps/scallions), and then I remembered my mom's BLT cracker dip: bacon mixed with mayo and served on crackers with tomatoes, a guaranteed crowd pleaser. I decided to combine the two! You could add some lettuce to make this a true BLT but it's delicious just like this :-)


1 loaf French bread
1 c. ricotta cheese
1 Tbsp. mayonnaise
1 Tbsp. olive oil, plus more for brushing
1 pint grape tomatoes, sliced
1/3 lb. bacon, fried
Salt and pepper

1. Begin by toasting the French bread. Preheat a broiler. Cut the bread into 1/2-inch thick pieces. Arrange the slices on a cookie sheet and brush the top side with olive oil. Broil for 1 minute or until golden brown. Remove from heat, flip the slices and brush the other side with olive oil; broil. Set aside.
2. Mix ricotta cheese, mayonnaise and 1 Tbsp. olive oil. Season mixture with salt and pepper.
3. Spread the sliced bread with ricotta mixture and top with about 1 Tbsp. each of bacon and tomatoes.

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