Preheat a skillet over medium-high heat. Lightly brush both sides of each bread slice with the olive oil and spread about 1/2 tbs unsalted butter on each slice. Place bread in the hot skillet and toast until deep golden brown and crisp, about 2–3 minutes per side. Transfer toasted slices to a cutting board.

Rub each warm toast lightly with the cut side of the halved garlic clove to impart a subtle garlic note. Set aside to cool slightly.

Rich Ricotta Layer

Make the ricotta spread

In a medium bowl combine the whole-milk ricotta and softened cream cheese. Add the lemon zest, lemon juice, honey, sea salt, and freshly ground black pepper. Whisk or stir vigorously until smooth and spreadable. Taste and adjust seasoning — it should be bright, slightly salty, and gently sweet.

Spread about 2–3 tablespoons of the ricotta mixture evenly onto each warm toast, leaving a small border so the topping sits nicely without spilling.

Toppings & Garnish

Assemble the noble toppings

Arrange the quartered figs across the ricotta layer, distributing them evenly (3 figs per two slices or adjust per preference). Fold or lightly drape prosciutto over and between the figs so each toast gets an even amount of salty richness.

Scatter a small handful of baby arugula and about 1 teaspoon of toasted walnuts over each slice for peppery freshness and crunch. Add microgreens if using.

Drizzle each assembled toast with a thin stream of finishing honey (about 1/4 teaspoon to 1 teaspoon per slice, to taste). Sprinkle flaky sea salt and a light crack of fresh black pepper over the top. Serve with lemon wedges at the side for an optional bright squeeze.

If serving family-style, transfer to a platter, finish with an extra drizzle of olive oil, and offer additional honey and lemon on the side.