2.Place figs, cut-side up, on oven tray; sprinkle with sugar. Cook under hot grill about 5 minutes or until sugar melts and figs are browned lightly.
3.Cut bread into 1cm slices; toast both sides under hot grill.
4.Divide toast among serving plates; top each serving with equal amounts of ricotta and honeycomb, then top with two fig halves and drizzle with honey.
Walnut or almond bread can be substituted for the fruit loaf, if you prefer. Serve with a bowl of chopped pineapple, apple and orange segments.Note