This one started out as just a spontaneous lunch, inspired by a fresh package of California black figs, a long-forgotten container of ricotta, and a few slices of bread from a local bakery. I'd gone to the market the day before, searching for some fresh figs so I could finally use the ricotta for this recipe. No luck, no figs, and the blazing California sun was another reminder that autumn is still a little ways away.

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