Ingredients

3 (3/4-inch-thick) large slices whole-grain or regular country loaf, cut into thirds, or roughly 2½-inch slices

Extra-virgin olive oil for brushing

1 cup fresh ricotta

1¼ teaspoons freshly ground black pepper, more for sprinkling

½ teaspoon grated lemon zest

9 dried or fresh figs, sliced

Buckwheat or chestnut honey, for drizzling

Preparation

  1. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.

  2. In a medium bowl, stir together the ricotta, black pepper, and the lemon zest, until the mixture is fluffy. Divide the ricotta mixture among the toasted bread; each piece should have a generous layer. Place the fig slices on top and drizzle with honey. Finish with freshly ground black pepper.

Variation: Use plum or cherry tomatoes in place of the figs. And/or, use aged balsamic vinegar in place of the honey.