Ricotta Fig Tartine

1/3 cup ricotta cheese
1 slice of buttered Le Pain Quotidien
Organic Whole Wheat Bread
2 tsp. Le Pain Quotidien Organic Honey
1/4 plum tomatoe, diced
3 figs, cut into quarters
3 cracks fresh pepper

For garnish (optional):
3 radish slices
3 cucumber slices
1 tomato wedge
1 cantaloupe wedge
3 mesclun leaves
1 parsley sprig

DIRECTIONS:

Spread the ricotta cheese on the slice of buttered whole wheat bread.
Run a fork through the ricotta, forming ridges. Drizzle honey over the
ricotta before sprinkling with the diced tomatoes and the fig pieces.
FInish with three packs of black pepper. Cut into five equal triangles
and plate. Add garnish.