Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously.
Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey.
Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 to 35 minutes, or until golden and firm.
Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side.
Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side.