Pure Maple Syrup from Canada

Ricotta Crostini with Maple Candied Bacon and Slivered Almonds

By, Archit Agarwal


  • A loaf of hard dry bread (like a French baguette or bruschetta bread)
  • 250 grams of ricotta cheese
  • 150 grams of streaky bacon
  • 2 tablespoons of pure maple syrup from Canada
  • 1 teaspoon of dried dill powder (1/2 that if you’re using fresh dil)
  • 1 tablespoon of slivered almonds
  • 2 teaspoons of extra virgin olive oil


  • Preheat your oven to 180 Celsius and on a baking sheet place 1-inch diagonal cut pieces of bread. Put it in the oven and bake until the bottom is has turned golden brown, about 4 minutes. Flip and bake for another 3 minutes
  • On a wire rack or a baking sheet lined with aluminium foil, place individual strips of streaky bacon. With a paintbrush or a spoon, lather on pure maple syrup just enough to glaze each piece of bacon
  • Place the bacon in the oven at the same temperature (180 degrees) cook until the bacon reduces in size and the colour turns caramel brown. About 6 minutes, flip and bake for another 3 minutes
  • In a bowl, add ricotta and dried dill. Taste and add salt, pepper, or milk (or yogurt whey) if the mixture is too thick
  • Toast almonds on medium-high heat for no more than 2 minutes each side and let them cool to become crisp and gain some colour
  • To assemble, take a bread, spread a spoonful of ricotta, and top off with almonds and roughly chopped pieces of candied bacon.