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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. —Erin McDowell
Serves 6-8 as an appetizer
cups good quality whole milk ricotta
cloves garlic, minced
teaspoon red pepper flakes
tablespoons fresh chopped herbs (rosemary, thyme, chives, etc.)
salt and lots of black pepper, to taste
strips bacon, 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.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta