Goat Ricotta with Fresh Caramelized Figs

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for the caramelized figs:

  • 7 figs
  • 1 pat butter
  • 2 tsp honey
  • splash balsamic
  1. cut tops off figs and cut them into 1/4 inch pieces (or somewhere around there)
  2. in a small sauce pan over medium temp melt butter then add figs, honey and balsamic
  3. stir occasionally and gently, taking care not to break down the figs
  4. when figs have absorbed the honey and balsamic and are are looking glazed, remove from heat

for the ricotta:

  • 4 cups goat milk
  • 3/4 kosher salt
  • 2 1/2 tbsp distilled white vinegar or lemon juice
  • 4 sprigs thyme (optional)
  1. bring milk and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice or vinegar; stir gently until mixture starts to curdle. let stand 5 minutes.
  2. pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
  3. mix thyme in later if desired
    Original recipe: http://www.bonappetit.com/recipe/fresh-ricotta*you can also make ricotta with plain old cows milk and it’s delicious


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