Buffalo Ricotta with Manuka Honey, Figs & Prosciutto

Ingredients

250 g	Ricotta cheese, use buffalo ricotta if you can get your hands on it (Main)
8	Fresh figs
8 slices	Prosciutto
1 Tbsp	Manuka honey
1 loaf	Sourdough bread, sliced and toasted

Directions

1. Bring the ricotta out of the fridge an hour before serving so it will reach room temperature.
2. Halve the figs and put four halves on each plate with two slices of prosciutto for each person.
3. Divide the ricotta between the plates, drizzle with the slightly warmed honey. Serve with the sourdough.