By, Archit Agarwal
Ingredients
- 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
Method
- 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.
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