- 12 ounces small fresh figs
- ⅓ cup red wine
- 2 teaspoons honey, plus additional
- Sea salt
- 6 sprigs fresh thyme, plus additional
- ¼ cup chopped almonds
- 1½ cups fresh ricotta
- Zest of 1 lemon
- Juice of 1 lemon
- Freshly cracked black pepper
- 8 (¾-inch) slices sourdough bread
- 1 teaspoon extra-virgin olive oil, plus additional
- Fresh mint leaves
Preheat oven to 400°.
Slice figs in half lengthwise. In a baking pan, gently toss them with the red wine, honey and a generous pinch of salt. Arrange the figs in a single layer, cut side down, then tuck the sprigs of thyme between them.
Roast for 15 to 20 minutes, until the figs are soft and jammy but some liquid remains in the bottom of the baking pan.
While the figs cook, toast the almonds. Place a dry skillet over medium heat. Add the chopped almonds and cook, stirring, until golden brown and fragrant, about 4 minutes. Set aside to cool.
Next, prepare the ricotta. In a medium bowl, combine the ricotta, lemon zest and lemon juice. Add sea salt and black pepper to taste. Refrigerate until needed.
After removing the figs from the oven, turn on the broiler. Lightly brush the slices of bread with the olive oil. Toast under the broiler until golden brown, about 2 to 3 minutes. Turn the slices over and broil for 1 minute more.
Spread the toasts thickly with the ricotta mixture and top with the warm figs. Garnish with the toasted almonds, additional thyme, mint, salt and pepper. If desired, drizzle with olive oil and honey.
Serve the toasts warm or at room temperature.