Last week I had a long, leisurely brunch and I can’t’ stop thinking about the first course: Warm bacon and caramelized onion jam spooned over fresh ricotta cheese, served with toasted bread. It was the perfect combination of savory and sweet and when accompanied with the creamy texture of the cheese we couldn’t help but finish every last bite in record time. I’d like to re-create this at home and this recipe from the New York Times looks like a close match. Enjoy.
The Shallot Bacon Marmalade at Angele.