Whipped Ricotta with Olive Oil and Shallots

1. Mix the ricotta, lemon juice, lemon zest, and ½ teaspoon salt together with a hand mixer or a whisk and set aside in the refrigerator until ready to use.

2. Thinly slice the shallots and mince the garlic, then set aside separately.

3. Heat ½ cup olive oil over medium-low heat until just bubbling. Add the shallots and cook for about 7-9 minutes until golden. Turn off the heat and add garlic, parsley, remaining ½ teaspoon salt, black pepper, and red pepper flakes. Stir to combine, then add the remaining olive oil and stir.

4. Spread the ricotta onto a plate, creating divots for the oil, then add the oil into the crevices. Top with a drizzle of honey, almonds, and extra parsley if desired.