1 tbsp honey
2 cups ricotta
a handful of fresh chives, roughly chopped
a drizzle of extra virgin olive oil
Heat the butter or olive oil in a skillet over medium heat.
Add the shallots, and stir to coat in the butter. Lower the heat and sauté until browned.
Drizzle over the honey, and continue to cook for 8-10 minutes or until lovely and caramelized. Leave to cool slightly.
Once cooled, toss with the ricotta, fresh chives, and a pinch of sea salt and ground pepper. Transfer to a serving dish, and drizzle with extra virgin olive oil.
Enjoy within a few hours of making.
Serves 4 as an appetizer with crackers or bread.