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Warm Asiago Ricotta With Bacon and Mushrooms


  • 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


  1. Preheat oven to 350F
  2. Chop bacon into small bite sized pieces
  3. In a mediums sized skillet cook bacon over medium high heat, cooking till nice and crispy
  4. Remove bacon from pan
  5. Add finely chopped mushrooms and garlic to the bacon grease to saute
  6. Cook mushrooms until tender and soft
  7. Turn heat to low and add the heavy cream, aisago, parmesan cheese, heat just till melted
  8. Add the ricotta, chopped parsley, salt and pepper to taste
  9. Place in a small oven safe baking dish
  10. Top with more freshly grated asiago cheese
  11. Bake for 12-15 minutes
  12. Remove dip from oven, top with crispy bacon and more fresh chopped parsley
  13. Crostinis:
  14. Slice the classic baguette into 1/4 inch slices and line on a baking sheet (line baking sheet with foil for easy clean up)
  15. Lightly coat or spray with olive oil on both sides
  16. Salt and pepper each side
  17. 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