makes about 30 crostini, serves 10-15
1 long baguette
2-3 tablespoons olive oil
salt and pepper
15 ounce container ricotta, room temperature
1/2 teaspoon salt
1/2 pound thick-cut bacon
freshly cracked pepper
Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices.
Use a pastry brush to coat each side of the slices with olive oil. Sprinkle salt and pepper over one or both sides of the slices.
Spread the bread out onto a large baking sheet, not overlapping. Bake for 5 minutes. Remove from the oven and flip each toast. Bake for another 3-4 minutes. It's okay if they are not browned. Let the toasts cool for a few minutes.
Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate.
Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional)
When the toasts are cool enough to handle, add a dollop of ricotta to the center of each toast. Top with a sprinkle of bacon.
Sprinkle with freshly ground pepper and more salt, if desired. Drizzle with a little bit of honey.