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.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.