Can you say drool worthy! Immediately after snapping this photo of the Warm Asiago Ricotta with Bacon and mushrooms, my family and myself dug in. Magically, before my eyes the entire dip disappeared, seriously, we inhaled this enjoying every single bite. I’m always impressed when I can get my three year old to try new foods; I’m not as hopeful for his baby sister though, she hates food! I don’t get it, no matter what food this little girl tries she ends up shaking her head and refusing to take even one more bite. Katia currently mimics every move her big brother makes, good or bad, I’m hoping his love for food is also copied one day. Now, as big brother sits their eating this delicious dip telling me “yuuuum this is amazing” I then looked right at my baby girl with her mouth clamped shut. Really!? Girl! You have no clue what your missing out on. Do you have a picky eater? Any tips or advice are gladly accepted!
I have always loved ricotta in pasta bakes, on breads or as a dessert, but this warm asiago ricotta with bacon and mushrooms recipe takes this Italian cheese to a whole new level. It’s definitely one of the most flavorful and delicious ricotta appetizer that I have tried yet. Start by crisping up some of your favorite bacon, then adding finely chopped mushrooms and garlic right into the bacon grease to saute. To make this appetizer even more amazing you add asiago and parmesan cheese, a heavenly combination. Then mix together the flavorful sauteed mushroom mixture with cream, grated cheese, parsley and ricotta, and into the oven it goes. Oh wait, adding more asiago cheese on top right before baking 🙂 While the ricotta dip is cooking I prepare the crostinis. When the dip is all done baking top with more parsley and that beautifully crisped bacon! Voa La
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Warm Asiago Ricotta With Bacon and Mushrooms
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
- 4 slices of bacon
- 4 ounces of finely chopped baby bella mushrooms
- 2 garlic cloves, minced
- 1/4 heavy cream
- 1/4 cup grated asiago cheese, plus more for topping
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped parsley, plus more for topping
- 16 ounce container of ricotta
- Salt and pepper
- Crostinis:
- Classic baguette
- Olive oil
- Salt and Pepper
Instructions
- Preheat oven to 350F
- Chop bacon into small bite sized pieces
- In a mediums sized skillet cook bacon over medium high heat, cooking till nice and crispy
- Remove bacon from pan
- Add finely chopped mushrooms and garlic to the bacon grease to saute
- Cook mushrooms until tender and soft
- Turn heat to low and add the heavy cream, aisago, parmesan cheese, heat just till melted
- Add the ricotta, chopped parsley, salt and pepper to taste
- Place in a small oven safe baking dish
- Top with more freshly grated asiago cheese
- Bake for 12-15 minutes
- Remove dip from oven, top with crispy bacon and more fresh chopped parsley
- Crostinis:
- Slice the classic baguette into 1/4 inch slices and line on a baking sheet (line baking sheet with foil for easy clean up)
- Lightly coat or spray with olive oil on both sides
- Salt and pepper each side
- broil on low heat and 1-2 minutes per side watching closely and turning to brown both sides
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
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This dip looks amazing and who doesn’t love cheese and bacon together!! For picky eaters – my few tips are (1) keep trying … one day they will not turn their noses up 🙂 and they will suddenly surprise you with their willingness to try foods (2) we have a three bite rule – try 3 small bites of the new food before you can be excused (when they were little, the bites were teeny tiny) and (3) do NOT become a short-order cook…they eat the same meal we all eat! Best of luck – she will turn around. This age group is known for picky eating… as they get bigger, they get hungry with all those growth spurts and care less about food types. HA!
Angie, oh thank you for the encouraging words! ♡ I love the 3 bite rule!