4 thick slices whole grain or sourdough bread, lightly toasted and buttered
8 fresh figs, quartered
1/4 cup honey
1/4 cup microgreens (optional)
For whipped ricotta:
2 cups full-fat ricotta
3 tablespoons olive oil
3 tablespoons fresh lemon juice
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon thyme leaves
Preheat the oven to 300ºF. Spread the hazelnuts on a cookie sheet and bake for about 15 minutes, until lightly colored and fragrant.
Remove from the oven and wrap in a clean tea towel to steam for about five minutes. Rub the nuts with the tea towel to remove most of the skins, but don’t fret if some remain. Use a large knife to roughly chop the hazelnuts, and set aside.
Thickly spread the ricotta across the top of the prepared pieces of toast (there can never be too much for me!).
Evenly spread the fig pieces across the ricotta and then drizzle them with honey.
Now sprinkle with the hazelnuts and top with the microgreens (I encourage you to try them, because they add another texture to this already delicious sandwich and make for an even lovelier presentation).
Place all the ingredients except the thyme leaves in a blender or food processor and blend on high until the ricotta is smooth and creamy, three to four minutes.
Transfer the ricotta to a small bowl and fold in the thyme leaves. Cover with plastic wrap and chill for at least one hour. (I usually can’t wait that long, so I leave lots on the spatula to tide me over.) Store, covered, in the refrigerator for up to one week.