Italian Whipped Ricotta & White Bean Crostini with Pan-Roasted Figs & Crispy Bacon
Prep 20 min · Cook 15 min · Serves 4 · medium
A sophisticated Italian-inspired breakfast featuring creamy whipped ricotta infused with fresh herbs and lemon, topped with tender pan-roasted figs, crispy bacon strips, and toasted whole grain crostini. Finished with a drizzle of premium olive oil and fresh thyme.
Ingredients
- 8 slices whole grain sourdough bread, 1/2-inch thick
- 1.5 cups ricotta cheese, whole milk, not whipped
- 1 can (15 oz) white beans, drained and rinsed, or 1 cup cooked
- 8 whole fresh figs, halved
- 12 strips bacon strips, uncured, nitrate-free
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh mint, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
- 1.5 tablespoons raw honey, for drizzle
Instructions
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