Bruschetta on toast with ricotta, figs and bacon



  • Prep. 30 min /

  • Cook time 13 min /

  • 8 bruschettas

Bacon tranché 250g
Bacon tranché 250g


  • 8 slices of country bread
  • 300 g ricotta
  • 1 sprig of rosemary
  • Olive oil
  • 8 sliced figs
  • 2 F. Ménard bacon slices, cut into small strips
  • Salt pepper


  • Place the rosemary sprig in a glass filled with olive oil.
    Leave to infuse;

  • Toast the bread slices until they become crisp. Reserve ;

  • Bake the bacon strips in the oven or in the pan until crisp. Wring them out with paper towels;

  • Mix the ricotta with the rosemary oil. Add a pinch of salt and pepper;

  • Spread 1 to 2 tablespoons of ricotta on each slice of bread. Add the fig slices and a few pieces of crispy bacon;