8 figs, quartered
2 Tbsp ricotta, broken into smallish pieces
1/3 c pumpkin seeds
1 Tbsp honey
Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.