How to Prepare

1. In a cast iron or pan of your choice, heat a drizzle of olive oil over medium heat. Slice your bread into and toast each slice in the pan. You want each side to reach light brown toasted color. Set aside the pan and bread for later.

2. In a sauté pan, heat 1/3 cup olive oil on medium heat.

3. Peel and lightly smash a clove of garlic and add to the olive oil. Remove the rosemary leaves from the stem and add to the olive oil. After around 30 seconds, remove the garlic and rosemary from the oil and place on a paper towel to dry. Let oil cool.

4. Add 1 pound ricotta to a mixing bowl and whip it with a hand mixer until it is a smooth and airy. You can also whip by hand!

5. To the ricotta, add zest of half a lemon and stir in.

6. Reheat the pan you used for the bread over medium heat. Add 1/2 to 3/4 cup of chopped walnuts and toast them. Keep an eye on them so they don’t burn. Once they are lightly browned, remove from heat and set aside.

7. Remove the top hard stem from the dried figs, and then cut each fig in half, or bite sized pieces.

8. To a serving bowl, add your whipped ricotta, spreading it evenly over the bottom of the bowl. Drizzle about half of your infused oil over the ricotta. Drizzle the other half over your toasted bread.

9. Begin to dress ricotta with toppings. Sprinkle the toasted rosemary and walnuts. Drizzle honey and sprinkle everything with a pinch of salt. Place dried figs into the ricotta. Any leftover toppings can be placed around the bread as a garnish or snack.

10. Serve and enjoy! Dip the bread or put out knives to spread. Get a little bit of each topping on your slice for the perfect bite.