Figs, Whipped Ricotta, and Balsamic
July 10, 2026
We planted Fig trees in the Mediterranean garden at Flamingo, and in Summer the fruit hangs there like jewels in the sun. The sweetness of ripe Figs with thick, glossy Balsamic is one of those combinations that never really fails, especially when you put it on top of cool whipped Ricotta. A little Lemon zest in the Ricotta lifts everything, and if you add a touch of Honey it becomes even more luxurious. I love how the sweetness of the fruit, the bitterness of the Balsamic, and the cloud-like softness of the Ricotta all play against one another. It is simple, but it feels extravagant in the way the best Summer food often does.
In this Recipe
Ingredients
Whole Milk Ricotta 1 (15 oz) container
Lemon (zest) 1
Flamingo Estate Extra Virgin Olive Oil 2 tbsp, plus more for finishing
Salt To taste
Ripe Figs 1 dozen
Flamingo Estate Balsamic Vinegar To taste
Honey (optional) 1 tbsp
Flaky Salt (such as Maldon) To taste
Crusty Bread (for serving) As needed
Steps
- FOR THE WHIPPED RICOTTA
- Combine the ricotta, lemon zest, olive oil, and 2 to 3 pinches of salt in the bowl of a food processor and process until smooth and glossy. Once that texture is reached it is important to not over process the mixture.
- Add more salt to your taste if needed.
- The whipped ricotta can be stored in the refrigerator in an airtight container for up to 3 days.
- For a sweeter variation add 1 tbsp of honey when processing the ricotta.
- TO ASSEMBLE
- On 2 plates place a few large dollops of the whipped ricotta, spreading evenly with a spoon.
- Slice or tear the figs in half and arrange evenly on the two plates.
- To finish, drizzle with good quality balsamic vinegar, and sprinkle with flaky sea salt.
- Eat alongside good crusty bread.
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