Toast the walnuts briefly in a dry skillet over medium heat until fragrant (about 2–3 minutes), shaking the pan frequently to avoid burning — this deepens their flavor and crisps them so they give a satisfying crunch. Remove to a small bowl to cool, then roughly chop; cooling stops carryover toasting and prevents them from continuing to brown.

Warm the honey with the lemon zest and thyme: put the honey in a small microwave-safe bowl or small saucepan and warm very gently (10–15 seconds in the microwave or over the lowest heat for ~30 seconds) with the lemon zest and half the thyme leaves. Warming makes the honey runnier so it glazes the walnuts and helps release the lemon and thyme aromatics — don’t overheat or you’ll flatten honey’s fragrance.

Make the honey-walnut crunch: toss the chopped walnuts with the warmed honey mixture until evenly coated. Spread them on a small plate or piece of parchment and let them sit while you toast the bread; the honey will tack the walnut pieces together slightly for texture and shine.

Butter and toast the sourdough: heat a heavy skillet or grill pan over medium-high heat. Spread the unsalted butter evenly on one side of each slice of sourdough. Place the bread butter-side-down in the hot pan and toast 2–3 minutes until deep golden and crisp, pressing lightly with a spatula for even contact. Flip and toast the second side 1–2 minutes. Toasting in butter creates a golden, slightly nutty crust that contrasts with the creamy ricotta — watch closely so the butter doesn’t brown to the point of burning.

While the bread is hot, spread each slice generously with 30 g (about 2 tbsp) of whole-milk ricotta. Spreading on warm toast warms the ricotta just slightly, lending a silkier mouthfeel and helping it adhere to the bread.

Arrange the thin fig slices on top of the ricotta in a single overlapping layer. Thin slices distribute the fig’s sweetness and texture evenly so every bite has fruit and cheese.

Scatter the honey‑coated walnuts over the figs — the sticky-sweet crunch contrasts with the soft fruit and creamy cheese. Drizzle any remaining warmed honey from the walnut bowl sparingly over both to add glossy sweetness and to bind the components.

Finish and season: sprinkle the remaining thyme leaves and a very light pinch of freshly cracked black pepper over each toast. Finish with a few flakes of sea salt — the tiny salt crystals heighten sweetness and brighten flavors. Serve immediately so the toast remains crisp beneath the toppings.