Preheat a skillet over medium heat or preheat the broiler. Lightly brush both sides of the sourdough slices with the olive oil or melted butter. Toast the slices 2–3 minutes per side in the hot skillet until golden and crisp with some charred edges, or place under a hot broiler 1–2 minutes per side—watch closely to avoid burning. Remove and keep warm.

Spread & topping

Make cottage cheese spread

Place the cottage cheese in a small bowl. Stir in the lemon zest and lemon juice, then season with 1/8 tsp salt and a light grind of black pepper. If you prefer a smoother texture, briefly pulse the cottage cheese 1–2 times in a blender or food processor until just creamy (optional).

Assemble toast

Divide the cottage cheese mixture evenly between the two toasted sourdough slices and spread to the edges.

Add figs and pistachios

Arrange the quartered figs on top of the cottage cheese in an even layer. Sprinkle the chopped pistachios over the figs, distributing them so each bite has some crunch.

Finish with hot honey and seasoning

Drizzle 1 teaspoon of hot honey over each toast (adjust to taste for heat/sweetness). Sprinkle the remaining 1/8 tsp salt in very small pinches over both toasts and add a final light grind of black pepper.

Garnish and serve

Top with microgreens or torn mint leaves if using. Serve immediately while the toast is still slightly warm so the hot honey softens the figs and contrasts with the cool cottage cheese.