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Pull the leaves from the stems of the rosemary.
Add enough oil to just cover the base of a small saucepan.
Add 1 rosemary leaf to the oil & bring to a medium heat.
Once the leaf begins the sizzle, add the remaining rosemary leaves.
Cook for just 10 seconds & drain with a fork onto a paper towel-lined plate.
Allow the oil to cool.
In a bowl, whisk the ricotta with a good pinch of salt until smooth & creamy.
Spoon onto a serving plate, drizzle the rosemary oil & a good squeeze of honey.
Sprinkle over the figs, pecans, a good pinch of flakey sea salt & top with the crispy rosemary.
Serve with thick slices of toasted sourdough.