My eyes instantly zoom in on the word fig. Then honey. Then I imagine slathering toasted bread with fresh, creamy ricotta that is laden with sweet honey, chewy figs and salty pistachios.
I thought about this during my fresh-ricotta-making-phase. I saw a similar recipe from Bon Appetit, which used pine nuts. You could try this too; I just prefer pistachios.
Simply, put about a cup of fresh ricotta in a bowl.
Drizzle with about 2 tablespoons of honey.
Plop 4-5 quartered fresh or dried figs on top.
Sprinkle with a small handful of shelled pistachios.
(Optional) Add a sparkle (I already used the word sprinkle) of fleur de sel.
Serve with toasted french bread.