Creamy whipped ricotta pairs perfectly with the sweet and smoky onion and bacon jam to make the perfect topping for toast or a dip for your favorite dippers
Using a hand mixer or food processor, whip the ricotta until silky smooth, creamy and fluffy about 3-5 minutes. It should look like freshly whipped cream. Store in the refrigerator until ready to serve.
Add the bacon to a cold large skillet and heat stove top to medium. Allow bacon to cook until crispy, then transfer to a paper towel lined plate.
Remove all but 1-2 tablespoons of bacon grease from skillet. Then add the onions and cook over medium low heat stirring occasionally, until caramelized, about 45 minutes.
Add bacon, brown sugar and balsamic vinegar to the skillet and simmer over low heat for about 15 minutes. Set aside and allow mixture to cool.
Once the onion and bacon mixture has cooled, transfer to a food processor and pulse until it starts to resemble a jammy paste. Mixture should be fairly spreadable but you should still be able to see bits of bacon in the jam. Taste jam and add pepper to taste.