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Bacon Ricotta Bruschetta with Fig Jam

OH. MY. GOODNESS. Who knew so much goodness could fit on one little piece of bread. Thick sliced applewood bacon, creamy ricotta, basil and fig jam all atop a fresh slice of toasted baguette. What a combo! 

Course Condiment
Cuisine American
Keyword easy appetizer recipe, easy lunch recipe, weeknight dinner
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Author Linda Spiker


  • 10 slices thick cut bacon cooked and cut into thirds
  • 1 baguette sliced 1/2" and toasted
  • olive oil
  • 8 oz whole milk ricotta
  • fig jam
  • 1/2 cup basil chiffonade cut
  • sea salt freshly ground pepper


  1. Cook bacon until done but not too crispy, set aside. When cooled, cut each slice into three pieces.
  2. Preheat oven to 400 degrees and place rack in upper third of oven.
  3. Slice baguettes and brush each slice with olive oil, place on cookie sheet, toast for 3-4 minutes.
  4. When baguette slices a slightly golden, spoon ricotta onto each little toast and put back into the oven for 1-2 minutes, just until cheese is slightly warm. Remove from oven.
  5. Top each toast with a small spoonful of fig jam, top with bacon and sprinkle with sea salt, freshly ground pepper and basil. Serve!