Baked Ricotta

Ingredients

• 1 teaspoon of olive oil 
• 1 shallot, thinly sliced 
• 1 clove of garlic, minced
• 10 ounces (about 1 cup) whole milk ricotta, divided 
• 2 teaspoons reserved whey (from ricotta container) or water
• ¼ cup parmesan cheese grated 
• ½ lemon, zested 
• ¼ teaspoon salt
• Pinch crushed red pepper 
• Salt
• 2 tablespoons shredded mozzarella 
• Small crackers or slices of baguette, to serve

Instructions

1. 1
   Preheat oven to 375 degrees F. To a small sauté pan, set over medium heat, pour in the olive oil, add the shallot and cook until softened, about 2 minutes. Mix in the minced garlic and cook for an additional minute, until fragrant. Turn off heat and set aside. 
2. 2
   To a food processor, add 1/3 cup ricotta, the whey or water and pulse 4 or 5 times, until very smooth. To a medium bowl, add the whipped ricotta, remaining ricotta, sautéed shallots and garlic, Parmesan-Reggiano cheese, lemon zest, salt, and crushed red pepper; fold everything together until thoroughly mixed. Taste and adjust salt according to your liking. 
3. 3
   Transfer to a small oven-safe bowl or dish. Top with mozzarella and transfer to oven to bake until warm and cheese is melted, about 10 minutes. Serve with warm bread and crackers.