Preheat oven to 400°.
Cut bread into ½-¾" slices. Cut each slice in half vertically.
Place cut bread slices on a baking sheet and drizzle with olive oil. Turn over and do the same on the other side. Place into preheated oven and bake for 5 minutes per side, flipping between.
Slice figs in half (or quarters if large) from root to stem. Trim hard stem, if applicable. Place on a baking sheet drizzled with a little olive oil. Place figs face down on baking sheet and roast for about 10 minutes until caramelized. Remove from oven and allow to cool.
To a stand mixer bowl fitted with a paddle attachment, add the the ricotta cheese. Whip until creamy about 2 minutes. Add a splash or two of milk or half-and-half if needed.
Add honey, vinegar, and salt and blend until all are incorporated. Taste for seasoning. Add more of each to your personal taste.
To assemble, spread some whipped ricotta on a piece of toasted French bread. Top with 2-3 fig pieces (depending on the size of your figs and bread) and sprinkle over some fresh thyme.