This recipe has been passed down through the generations starting with my great grandmother Ollie Joe Standard, who received it from her mother, and so on. Most people only prepare dressing for Thanksgiving or other special occasions, but we adore it so much that we consume it year-round. I sincerely hope you all agree.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 slices bacon
- ⅔ cup diced cherry tomatoes
- 1 tablespoon shredded Parmesan cheese
- 2 leaves fresh basil, minced
- salt and ground black pepper to taste
- 2 thick slices crusty bread
- 2 tablespoons olive oil
- ¼ cup ricotta cheese
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
- Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
- Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
- Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 528 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |