Preheat the oven to 375° F.

Slice the baguette on the bias into 24 1/2 inch pieces.  Drizzle with olive oil and place in the oven on a baking sheet to toast for 6 - 8 minutes.

Chop the bacon into 1/2 inch pieces and cook in a large skillet until crisp.  Remove from the skillet to a paper towel-lined plate and set aside, reserving the bacon drippings in the pan.

Toast the pine nuts in a small skillet over medium heat for 6-8 minutes, stirring often until golden brown and toasted.

Trim and halve the Brussels sprouts, then thinly slice.

Mix 1/2 teaspoon lemon zest and 1 tablespoon lemon juice into the ricotta cheese, set aside.

Heat the reserved bacon drippings and add the Brussels sprouts to the pan, turning the heat up to medium-high heat to caramelize the Brussels.  If you don't want to use bacon grease here - you can drain the pan, clean, and use 1 tablespoon of olive oil instead.

Cook the Brussels sprouts without stirring over higher heat for 3 minutes until golden brown and caramelized.  Stir to cook the other side for another 3-4 minutes.  To the skillet, add 1/2 teaspoon lemon zest and 1 tablespoon lemon juice, salt, red pepper flakes, toasted pine nuts, and chopped bacon.  Stir to combine the ingredient.

Spread a thin layer of the lemon ricotta mixture on the toasted bread, then top with the caramelized Brussels Sprouts mixture.

Top with shredded parmesan cheese, then top with balsamic glaze, honey or hot honey if desired.