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Preheat the oven to 180°C fan (Gas Mark 4) and loosely line a small baking tray with baking parchment.
Drain the ricotta and turn it out onto the baking tray.
Gently make a 5cm (2”) dip in the top of the cheese with a spoon.
Scatter over the seasoning and rosemary, allowing them to fall onto the sides of the cheese.
Add the chopped shallot, piling it up on top and allowing some to fall down the sides.
Pour over the oil.
Bake for 20–30 minutes or until lightly browned.
Serve warm with wine, bread, leaves, and plenty of festive cheer.