Balsamic-Splashed Bacon and Arugula Canapés

Balsamic-Splashed Bacon and Arugula Canapés

Ricotta salata is a dry salted ricotta cheese that can be found in specialty grocery stores.

Oxmoor House MAY 2008

  • Yield: 1 dozen
  • Cook time: 5 Minutes
  • Prep time: 9 Minutes


  • 6 fully cooked bacon slices
  • 2 teaspoons honey
  • 1/8 teaspoon ground red pepper
  • 12 (1/2
  • 24 arugula leaves
  • 12 thinly shaved pieces ricotta salata or Parmesan cheese
  • 2 tablespoons balsamic glaze (we tested with Gia Russa)*


Place bacon on a baking sheet lined with aluminum foil. Combine honey and pepper; brush onto bacon. Bake at 375° for 5 minutes or until hot. Cut bacon in half crosswise.

Place baguette slices on a serving platter; top with arugula leaves. Arrange bacon and cheese on arugula. Drizzle each canapé with 1/2 tsp. balsamic glaze. Serve immediately.

*Make your own balsamic glaze by reducing balsamic vinegar. Cook 1/2 cup balsamic vinegar in a small saucepan over medium heat 9 minutes or until syrupy and reduced to 3 Tbsp. Cool completely.


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Balsamic-Splashed Bacon and Arugula Canapés Recipe