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