Preheat the oven to 350°F. Arrange baguette slices on a rimmed baking sheet and toast for 15 minutes, or until golden. Let the crostinis cool for 10 minutes before topping. Once cooled, spread a spoonful of Bellwether Farms Whole Milk Basket Ricotta onto the crostini.
Top with a teaspoon of fig jam, and garnish with a small sprig of rosemary.