Honey-Roasted Fig and Pistachio Ricotta Tartines

Preheat your oven to 400 degrees Fahrenheit.

Place the halved figs cut-side up on a parchment-lined baking sheet and drizzle with one tablespoon of honey.

Roast the figs for 12 to 15 minutes until they are soft and slightly caramelized.

While the figs roast, toast the sourdough slices in a toaster or lightly buttered pan until golden brown.

In a small bowl, whisk the ricotta cheese with the ground cinnamon until smooth and airy.

Spread a thick layer of the seasoned ricotta over each warm toasted bread slice.

Arrange the roasted figs on top of the ricotta layer and sprinkle generously with the chopped pistachios.

Finish each tartine with the remaining honey dripped over the top before serving.