HOLIDAY RICOTTA TOAST

This ricotta toast got a festive makeover and boy did she turn out delicious! The combination of balsamic, ricotta, pomegranates, bacon, and candied pecans is sweet-meets-savory perfection.

Time: 20 min | Difficulty: 1/5 | Servings: 8

1. Preheat

Preheat your oven to 350°. Slice your baguette into ½-1 inch thick pieces and place on a baking sheet. Drizzle with olive oil and toast for 8-10 minutes.

2. Make Your Toast

Slice your baguette into ½-1 inch thick pieces and place on a baking sheet. Drizzle with olive oil and toast for 8-10 minutes.

3. Prepare Bacon

Chop your bacon into small pieces and sautee until crisp (about 6 minutes). Set aside on a plate lined with a paper towel sheet. 

4. Whip Your Ricotta

Whip your ricotta until smooth (about 30 seconds) in a food processor or blender. Add to a piping bag or zip lock bag and set aside. 

5. Chop

Chop your candied pecans and grab your pomegranate seeds. 

6. Plate

Plate your toasts and drizzle each with a little balsamic glaze. Cut the corner off your piping bag or zip lock bag and pipe your ricotta in a zig-zag line onto your toasts. Sprinkle each toast with a bit of bacon pieces, pomegranate seeds, and chopped pecans. Finish with a little flakey salt and enjoy!