This is a gorgeous fall dish to start a dinner party. The homemade ricotta really makes the dish. If that’s just not in the cards, then I would substitute mascarpone.
- 1 french baguette, sliced thinly
- 1 C. fresh ricotta click here for the recipe
- 5 or 6 fresh figs, any variety, cut into quarters
- 1/4 C. honey
- 1 t. coarse sea salt (I used Himalayan Pink ’cause that’s how I roll)
Lay out the bread slices on a cutting board and spread about 2 T. of ricotta on each slice. Top each slice with one fig quarter. Drizzle the honey over the figs, and sprinkle each with a small pinch of salt.