Whipped Ricotta With Caramelized Shallots and Herbs

Ingredients

For 8 servings

• •1 /4 cup (60 ml) extra-virgin olive oil, divided, plus more for serving
• •3 medium shallots (6 1/4 ounces; 177 g), thinly sliced
• •1 1/2 teaspoons (about 5 g) Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume or same weight
• •1 c. à soupe (15 ml) aged sherry vinegar
• •1 c. à café fresh thyme leaves, plus more for garnish
• •15 ounces (425 g) whole-milk ricotta cheese
• •2 ounces (56 g) finely grated Parmigiano-Reggiano cheese
• •1 c. à café lemon zest (from 1 medium lemon)
• •1 medium clove garlic, finely grated
• •1 /2 teaspoon freshly ground black pepper
• •Flaky sea salt (such as Maldon), for garnish
• •Crudités, toasted bread, and/or crackers, for serving

Method

1. 1.In a medium stainless steel skillet, heat 1 tablespoon (15 ml) olive oil over medium heat until shimmering. Add shallots and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until golden brown and jammy, about 15 minutes, adding 2 tablespoons of water at a time if shallots start to stick to the bottom of the skillet. Remove from heat, and transfer half of shallot mixture to a large bowl. Let cool completely, about 15 minutes.
2. 2.Meanwhile, off heat, add sherry vinegar and thyme to remaining shallots in skillet; stir to combine and set aside. In a food processor, process ricotta, Parmigiano-Reggiano, lemon zest, garlic, black pepper, remaining 3 tablespoons (45 ml) olive oil, and remaining 1 teaspoon salt in a food processor until smooth and creamy, about 1 minute, stopping to scrape down sides of bowl as needed.
3. 3.Transfer ricotta mixture to the large bowl containing shallots, and gently fold until just combined.
4. 4.Spoon whipped ricotta mixture into a shallow bowl. Using the back of a spoon, create swirls and ridges on the surface of ricotta dip. Top with shallot-sherry mixture. Drizzle with additional olive oil, and sprinkle with flaky sea salt and thyme leaves. Serve with crudités, bread, and/or crackers.