6 slices bacon, diced 1 large sweet onion, chopped 1 clove garlic, minced 1 container (15 ounce) Sargento Light Ricotta Cheese 1/2 cup half-and-half 2 Tbsp. flour 1/2 tsp. salt 1/4 tsp. cayenne pepper 2 eggs 1/2 cup thinly sliced green onions
In 10-inch skillet, cook bacon until crisp; remove to paper towels with slotted spoon. Cook onion and garlic in drippings until tender, about 6 minutes. Drain in strainer; discard bacon drippings. In bowl of electric mixer, combine ricotta cheese, half-and-half, flour, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Reserve 3 tablespoons of the bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into ricotta mixture. Lightly grease sides of 8- or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until center is just set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon; serve with assorted crackers.