The fig tree at the back dropped three while I was standing there. Two had already split. I took the rest of what was ready and found ricotta in the refrigerator, bought for something I never made.
Serves 2
8 to 10 ripe figs Olive oil Coarsely cracked black pepper Flaky salt 4 thick slices of good bread About half a cup of whole milk ricotta Honey, to finish (optional but I always use it)
Heat your oven to as high as it will go, or switch to the broiler. Line a small pan with parchment.
Halve the figs through the stem. Place them cut-side up on the pan. Drizzle with olive oil, enough to coat the cut surface. Crack pepper over them generously. Do not be tentative about the pepper.
Roast or broil until the cut sides are caramelized and the figs have started to collapse. This takes six to eight minutes under a broiler and closer to twelve in a very hot oven. Watch them. The line between collapsed and scorched is short.
Toast the bread. Spread ricotta on each slice. Put the figs on top, three or four halves per piece, and spoon whatever juice has pooled in the pan over everything. Finish with flaky salt and honey if you are using it.
Eat while the figs are still warm.