Crispy Sourdough Toasts with Charred Tomatoes, Bacon, Ricotta &Amp; Walnuts

These crispy sourdough toasts are the ultimate quick and satisfying meal or appetizer. Creamy ricotta mixed with fresh parsley and Parmesan is spread over garlic-oil brushed toast, then topped with blistered grape tomatoes, crispy bacon and toasted walnuts. A sprinkle of chili flakes and a drizzle of balsamic glaze tie it all together.

Ready in under 30 minutes, this recipe is perfect for a light lunch, brunch or a crowd-pleasing starter. The combination of textures and flavors-crunchy, creamy, sweet, tangy and spicy-will have everyone coming back for more.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry produce.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. If needed, gently press with a spatula to help them burst. Transfer to a bowl and set aside.
3. In the same pan, cook bacon until crispy. Transfer to a paper towel-lined plate, then crumble or chop.
4. Meanwhile, pick parsley leaves from stems and mince. In a medium bowl, combine ricotta, half the Parmesan and half the minced parsley. Season with salt and a pinch of chili flakes to taste.
5. Peel and mince garlic. In a small bowl, combine garlic with a drizzle of olive oil; season with salt and pepper. Brush one side of each sourdough slice with garlic oil. Place oiled side up on a baking sheet. Bake on top rack until toasted, 4-5 minutes.
6. Remove sheet from oven; add walnuts to the same sheet (if bread is done, remove bread first). Return to top rack and bake until walnuts are toasted, 2-3 minutes. Transfer walnuts to a cutting board to cool slightly, then roughly chop.
7. Spread each toast with herby ricotta. Evenly top with tomatoes, crumbled bacon, chopped walnuts and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste.
8. Divide toasts among plates. Drizzle with balsamic glaze as desired and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or French bread works well. Adjust toasting time as needed.

How do I store leftovers?

Store components separately in the refrigerator. Assemble just before serving to keep the toast crispy.

Can I make this dairy-free?

Substitute ricotta with a dairy-free alternative and use nutritional yeast instead of Parmesan.