Baked Ricotta with Bacon and Caramelized Onions

By apartmentcooker • March 14, 2011 • 1 Comments

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Author Notes: An excellent appetizer (and a favorite last-minute solution to unexpected guests). It's also delicious baked in individual ramekins and inverted onto a salad. - apartmentcooker

Serves 6-8 as an appetizer

1 1/4 cup good quality whole milk ricotta
3 cloves garlic, minced
3/4 teaspoons red pepper flakes
3 tablespoons fresh chopped herbs (rosemary, thyme, chives, etc.)
salt and lots of black pepper, to taste
1 egg white
6 strips bacon, minced
1 onion, minced
drizzle of good olive oil (optional)

In a small bowl, combine the cheese, garlic, pepper flakes, herbs, salt, pepper, and egg white.
Grease 2 ramekins with olive oil, and pour the ricotta mixture into the ramekins.
Bake in a 350 degree oven until the top begins to brown lightly, about 20 minutes.
Let cool slightly. Meanwhile, heat a skillet over medium heat. Add the bacon and saute until the fat renders, about 3-5 minutes.
Add the onions and saute until the onions are caramelized and the bacon is crisp, about 5-7 minutes more.
Loosen the ricotta from the ramekin using a butter knife or an offset spatula. Top the ricotta with the bacon and onion mixture, and a drizzle of good olive oil, if desired. Serve with bread or crackers.