Ingredients
Scale
- 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