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Sec LTT Whipped Ricotta, Mascarpone and BELGIOIOSO’ Parmesan Dip with Bacon INGREDIENTS: 6 strips of bacon 1 medium yellow onion, thinly sliced © 1 Tbsp balsamic vinegar ¢ 1 Tbsp brown sugar 1 Thsp sea salt, divided © 12 02. BelGioioso Ricotta con Latte cheese ¢ 3 oz BelGioioso Mascarpone cheese 1 ‘2072 BelGioioso Grated Parmesan cheese 2 Thsp extra virgin olive oll ¢ 1 clove garlic, peeled ' Tbsp freshly ground black pepper 1 Tbsp thyme, minced, reserve a pinch for garnishing 1 Thsp hot honey, optional DIRECTIONS: Ina large skillet, add bacon slices and cook until slightly crisp, turning once. Remove from pan and drain over a paper-lined plate. When cool, crumble strips into bits, reserving 2 Tbsp for garnishing. Remove all but about 1 Tbsp of bacon grease from pan and add sliced onions. Cook over medium heat until soft, browned and caramelized. Add 1 tsp of salt and balsamic vinegar and brown sugar. Cook for 1 minute more. Rough chopped cooked onions and reserve about 2 Tbsp for garnishing. Set aside. To make dip, add ricotta cheese, mascarpone cheese, grated parmesan cheese, remaining extra virgin olive oil, garlic, remaining salt and pepper into the bowl of a food processor. Blend until completely smooth and creamy, about 2-3 minutes. Add caramelized onion and minced thyme (excluding reserved tsp.) and blend again to incorporate. Add bacon (excluding reserved bits) and mix in with a spatula. Scrape bowl and transfer dip to a serving dish. Garnish with remaining caramelized onion, bacon bits and thyme. Drizzle with hot honey if desired. Optional serve with Italian garlic toast.
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