Italian Whipped Ricotta & White Bean Crostini with Pan-Roasted Figs & Crispy Bacon

Ingredients

• 8 slices whole grain sourdough bread, 1/2-inch thick
• 1 1/2 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
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 1 1/2 tablespoons raw honey, for drizzle

Instructions

1. 1

   Cook bacon strips in a large skillet over medium-high heat until crispy, about 8-10 minutes. Transfer to paper towels and break into bite-sized pieces.

2. 2

   While bacon cooks, in a bowl combine ricotta, white beans, lemon zest, lemon juice, fresh thyme, mint, salt, and pepper. Whip vigorously with a fork for 2-3 minutes until light and airy.