Heat the oven at 180C.
Mix the ricotta with salt, cayenne pepper and thyme.
Grease a small cast iron pan with olive oil (or any ovenproof dish). Spread the ricotta and level it over the base of your dish.
Drizzle olive oil and bake it for 15 minutes.
Take it out of the oven, lay the figs on top, then bake it for another 15 minutes.
Throw the slices of bread in the oven, about 3 minutes before the cheese is ready, to make it a bit crispy.
Once the ricotta is ready and out of the oven, leave it for a few minutes to chill and then drizzle honey on it.
When serving it, spread it on the toasts, add a fig on each and extra honey if you have a sweet tooth.