Make Ahead

Baked Ricotta with Bacon and Caramelized Onions

March 14, 2011
0 Ratings
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 6-8 as an appetizer
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 Jeanne McDowell

What You'll Need
  • 1 1/4 cups good quality whole milk ricotta (281 g)
  • 3 cloves garlic, minced (15 g)
  • 3/4 teaspoon red pepper flakes (2 g)
  • 3 tablespoons fresh chopped herbs (rosemary, thyme, chives, etc.) (9 g)
  • salt and lots of black pepper, to taste
  • 1 egg white (35 g)
  • 6 strips bacon, minced (170 g)
  • 1 onion, minced (220 g)
  • drizzle of good olive oil (optional)
  1. In a small bowl, combine the cheese, garlic, pepper flakes, herbs, salt, pepper, and egg white.
  2. Grease 2 ramekins with olive oil, and pour the ricotta mixture into the ramekins.
  3. Bake in a 350 degree oven until the top begins to brown lightly, about 20 minutes.
  4. Let cool slightly. Meanwhile, heat a skillet over medium heat. Add the bacon and saute until the fat renders, about 3-5 minutes.
  5. Add the onions and saute until the onions are caramelized and the bacon is crisp, about 5-7 minutes more.
  6. 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.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

1 Review

TerriCooks March 16, 2011
I love baked ricotta, but this looks absolutely awesome. I cannot wait to try it.