Ricotta Cheese And Bacon Recipe

Drain ricotta (optional)

If your ricotta is very wet, place it in a fine-mesh sieve lined with cheesecloth over a bowl and let drain in the refrigerator for 30–60 minutes. This step yields a thicker, creamier spread.

In a medium bowl, combine drained ricotta, grated Parmesan, eggs, black pepper, kosher salt, and chopped parsley. Mix until smooth and homogenous. Taste and adjust salt and pepper if needed.

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if you have one (this helps even cooking).

Brush the bacon slices lightly with 1 teaspoon olive oil and sprinkle with 1 teaspoon black pepper. Arrange bacon in a single layer on the rack or directly on the foil.

Bake until crisp and browned, about 15–20 minutes depending on thickness. When crisp, transfer bacon to a paper-towel–lined plate to cool, then chop coarsely into 1/2-inch pieces. Reserve 1 tablespoon of bacon drippings if present.

In a small skillet over medium heat, add the reserved tablespoon of bacon drippings (or 1 tablespoon extra-virgin olive oil if none). Add the minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant but not browned.

Remove skillet from heat and stir in lemon zest and the 2 tablespoons extra-virgin olive oil. Allow to cool 1–2 minutes, then pour half of this flavored oil mixture into the ricotta mixture. Stir to incorporate.

Fold the chopped bacon into the ricotta mixture, reserving a couple of tablespoons for garnish.

Taste and adjust seasoning. If the mixture feels too loose (depends on ricotta), refrigerate 15–30 minutes to firm slightly.

To serve, spread about 2–3 tablespoons of the ricotta and bacon mixture onto each toasted bread or crostini. Drizzle a little of the remaining flavored oil over each, sprinkle reserved chopped bacon and garnish with fresh basil leaves.

Serve immediately as an appetizer or alongside a simple salad. Leftovers can be refrigerated in an airtight container for up to 3 days.