Cracked Pepper & Fig Bruschetta

In early autumn, figs start to fall from the trees in Virginia.  Since moving here almost four years ago now, I've begun to associate the seedy marks on the sidewalks and the sweet tastes with the coming fall weather.  And for some unrelated reason, in recent years chilly Septembers have been the first days to see inventive savory-and-sweet bruschetta dinners.  

This cracked pepper and fig bruschetta is baked over ricotta on sliced sourdough bread with an ample drizzle of honey.  It makes a light meal, a great appetizer, and a delicious leftovers snack.  And it's pretty quick and easy.   

In my ever-growing interest in beekeeping, I've been reading more about pollination, fruits, flowers, and honey.  Did you know there's a variety of wasp that pollinates the world's fig trees?  Amazing.  So here's the National's beautiful "Wasp Nest."

Ingredients:
--1/2 loaf sourdough bread, sliced thinly (you could use any bread here, and in fact, if you want smaller bruschetta pieces or bruschetta rounds, I'd use a smaller Italian loaf or a French baguette)
--16 oz. ricotta cheese
--12 large figs, washed and sliced
--3-5 tbsp. honey, depending on taste (as you might guess, I go for more)
--1 tbsp. cracked black pepper

Preheat oven to 400 degrees F.

On a parchment-lined baking sheet, lay out sourdough slices.  Spread ricotta evenly over the slices, and line with fig slices.  Slowly drizzle honey over each slice and follow with a heavy sprinkling of cracked black pepper.  Bake for 20 minutes, allow to cool for just a few minutes, and serve warm.