Preheat oven to 425°F. Place or mound ricotta in the centre of a greased pie plate; scatter grapes and figs around cheese. In a small bowl, stir one teaspoon (5 mL) of oil with honey; drizzle over cheese. Sprinkle cheese with pepper. Drizzle remaining oil over fruit; tear half of the basil leaves, and scatter over fruit and cheese.
Bake until cheese is warmed through and lightly golden, and fruit is slightly shrivelled and releasing juices, about 15 minutes.
Tear remaining basil leaves and sprinkle on top; let stand five minutes before serving.
Per serving: 124 calories, 6 g protein, 5 g fat (2 g saturated fat), 17 g carbohydrates, 1 g fibre, 14 g sugars, 16 mg cholesterol, 122 mg sodium