Fresh Ricotta Cheese with Figs and Fig Glaze


  • 8 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp white vinegar
  • ½ tsp Kosher salt
  • 1 container fresh figs, cut in half
  • 1 cup Bella Oliva Fig Balsamic Vinegar
  • 1 cup Bella Oliva Fused Whole Fruit Blood Orange EVOO
  • Sea salt


  1. In a medium pot heat the milk and cream until the surface becomes foamy and steamy and an instant read thermometer reads 185 degrees. Don’t let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 sec; the mixture will curdle almost immediately. Add salt and stir for 30 sec. longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
  2. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 min, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use or cover and refrigerate for up to 4 days.
  3. Place 1 cup of balsamic vinegar in a sauce pan over medium heat. When the vinegar simmers lower the heat and reduce by half until thickened. Place the glaze in a small squeeze bottle. Place 2 fig halves on a serving plate and top each with about a teaspoon of ricotta. Lightly drizzle the figs with the vinegar glaze and the Blood Orange Olive oil. Finish with a couple of grains of sea salt.

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