Bruschetta on toast with ricotta, figs and bacon Prep. 30 min / Cook time 13 min / 8 bruschettas Ingredients 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 Cook with the same product Apple Tart Tatin with bacon by Marguerita Romagnoli - La Petite Casserole See the recipe Cobb Salad with bacon by Marguerita Romagnoli - La Petite Casserole See the recipe Grilled melon with bacon by Manon Lapierre - La petite bette See the recipe Focaccia with turmeric and bacon by Marguerita Romagnoli - La Petite Casserole See the recipe Shrimp & Bacon Tacos with Corn and Lime Crema by Kristeena Michelle See the recipe Dark beer chicken wings coated with bacon by Mission Cuisine Urbaine See the recipe Tropical granola with mango, pineapple & bacon by Kristeena Michelle See the recipe Tex-Mex style squash and bacon casserole by Lyne Pedneault - Mission cuisine urbaine See the recipe Lobster and bacon tagliatelle by Marguerita Romagnoli - La Petite Casserole See the recipe Apple muffin, bacon crumble by Lyne Pedneault - Mission Cuisine Urbaine See the recipe Lobster and bacon club sandwich by Tommy Dion - Le cuisinomane See the recipe Spring Breakfast Pizza by Magherita Romagnoli - La Petite Casserole See the recipe See all our recipes
