Bring a grill or grillpan up to heat over medium high. Clean the grates.
Cut the baguette into 1/2-inch thick pieces on a bias. Drizzle both sides with EVOO and sprinkle with salt and pepper.
Grill 1-2 minutes per side until charred.
Place 15 ounces ricotta cheese in a food processor. Blitz for 1 minute until smooth and creamy.
Spoon the ricotta into a shallow bowl and smooth out. Top with the figs, toasted pine nuts, a drizzle of honey and finish with a large pinch of flaked sea salt.
Serve with the grilled bread.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell