Heat a large cast iron pan over medium heat, add 2 tablespoons of the butter and allow to melt. Add slices of baguette and sauté, moving pan occasionally until golden brown. Flip the bread and continue to pan fry until golden brown.

Remove from the pan and add to a large platter. Repeat with the remaining butter and bread until all the bread has been used.

Spread about a tablespoon of ricotta on each crostini and top with figs. Drizzle with balsamic glaze.