Begin by adding the honey and the rosemary sprigs to a small saucepan. Bring to simmer, then turn off and set aside to steep.

Then in a medium bowl or bowl of an electric mixer, add the ricotta, grated parmesan, salt and pepper. Whip by hand with a spatula or with the mixer's paddle attachment until it's light and fluffy. This should take only about a minute. Set aside.

Slice the figs into 6 or 8 little wedges per fig. Then toast the 4 slices of bread in the toaster until golden brown. While still warm, drizzle each slice with a little of the 1 tbsp of olive oil. Then sprinkle each with a little sea salt.

Turn the flame back on for the honey and bring it up to heat so it's a pourable consistency. It should have taken on some nice rosemary flavor by now. Take it off the heat and begin assembling. Spread a little of the ricotta on each slice, then top with the fig slices. Drizzle each toast with some of the rosemary honey and sprinkle with a little sea salt and fresh black pepper. If desired, spoon out a few pieces of rosemary from the honey to place on top of each toast. Enjoy!