Prep the figs. Preheat the oven to 350°F. Remove the stems of the figs and cut into quarters. Melt 1 tablespoon of butter.
Bake the figs. On a sheet lined baking tray or dish, gently toss the cut figs with honey and melted butter. Bake at 350°F for 10 to 15 minutes.
Whip the ricotta. In the bowl of a standing mixer with the whisk attachment or with a hand mixer, whip the ricotta on high speed for 2 minutes.
Toast the bread. Heat a cast iron pan over medium-high heat. Melt 1 tablespoon of butter and griddle the butter on both sides, about 2 minutes. Repeat with remaining bread. Alternatively, toast the sourdough in a traditional toaster and butter lightly.
Build the toast. Spread generous amounts of whipped ricotta on each toast. Top with 2 to 3 spoonfuls of roasted figs. Add any additional toppings like more honey, balsamic, sliced nuts, or salt flakes, and serve right away!
Ricotta can be whipped in advance and stored in the refrigerator.