Whip the ricotta

• Combine the ricotta, lemon juice, lemon zest and salt in a bowl.
• Mix with a hand mixer until smooth and creamy, then set aside.

Infuse the herb oil

• Heat the olive oil in a saucepan over medium heat.
• Once hot, add the parsley, rosemary and basil and cook briefly.
• Add the garlic, salt and red pepper flakes and cook until fragrant.
• Stir in the balsamic vinegar and let cool, then mix in the parmesan.

Assemble and serve

• Spread the whipped ricotta onto a plate and create a divot in the middle.
• Spoon the dipping oil into the divot and drizzle over the top.
• Top with parsley and red pepper flakes and serve with bread.