Whipped Ricotta With Caramelized Shallots and Herbs
A creamy whipped ricotta dip topped with caramelized shallots, herbs, and olive oil, perfect for serving with bread, crackers, or crudites.
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- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 tablespoon (15 ml) aged sherry vinegar
- 1 teaspoon 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 teaspoon 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
Instructions
- 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
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
Transfer ricotta mixture to the large bowl containing shallots, and gently fold until just combined.
- 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.