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Whip the ricotta: Add the ricotta, lemon juice, lemon zest, and salt to a mixing bowl. Beat with an electric mixer until smooth, creamy, and light. Set aside while preparing the herb oil.
Prepare the dipping oil: Pour the olive oil into a pan and warm it over medium heat. Once heated, stir in the fresh parsley, rosemary, and basil. Let the herbs cook briefly for about 10 seconds. Add the minced garlic, oregano, sea salt, and red pepper flakes. Continue cooking for another 10 seconds, just until the garlic and herbs become fragrant. Remove from the heat and stir in the balsamic vinegar. Allow the mixture to cool slightly, then mix in the Parmesan cheese.
Assemble: Spoon the whipped ricotta onto a serving plate and spread it into a thick, even layer. Use the back of a spoon to make a shallow well in the center. Pour some of the garlic-herb oil into the middle and spoon the remaining mixture over the ricotta. Finish with fresh parsley and a light sprinkle of red pepper flakes.
Serve: Serve immediately with warm crusty bread, toasted baguette slices, or your favorite crackers for dipping.