‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Ohh this is the stuff savory breakfasts are made of! Bacon. Arugula. Ricotta. Sourdough bread. I loved every bit of this and iiiiif you can’t get on board with this as breakfast, at least plan for this to be your next crostini appetizer, light lunch, or too-hot-to-cook dinner.
My new realization for good toast is the special & fancy bread. I found this sourdough square loaf uncut but was cheaper than some of the others prob because it requires slicing myself. The bacon is your salty, and necessary. Arugula is the peppery and the fresh part. Ricotta is the most underrated cheese that seems to only survive in people’s lasagna. I like it cool & spread on toast but cream cheese could go here if that’s your preference.
Ricotta, Arugula, & Bacon Toast
Ingredients: (for 1 serving)
2 slices bacon
1 slice sourdough bread
2 tablespoons ricotta
1-2 cups baby arugula
1 teaspoon balsamic dressing
Chop the bacon into small pieces and pan fry until crispy.
While the bread is toasting, toss the arugula in the dressing.
Spread the ricotta onto the bread, top with arugula, and sprinkle the bacon on top.
Mr. J’s birthday burger is next. Stay tuned!!