Ingredients

• 8 to 10 fresh figs, halved
• 2 teaspoons extra-virgin olive oil
• Kosher salt
• 1 cup salted roasted mixed nuts, plus chopped nuts for topping
• 1 tablespoon peanut oil
• 3/4 cup part-skim ricotta cheese
• 2 tablespoons honey, plus more for drizzling
• 1/2 teaspoon ground cinnamon
• Toasted multigrain bread, for serving

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Instructions

1. Preheat the oven to 400 degrees F. Toss the figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 10 minutes.
2. Meanwhile, puree the nuts and peanut oil in a food processor until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the ricotta, honey and cinnamon and pulse until combined, about 1 minute.
3. Spread the ricotta mixture on the bread and top with the roasted figs. Drizzle with honey and top with chopped nuts.
4. Photograph by Kang Kim