Preheat your oven to 425 F. Brush the baguette slices lightly with olive oil and arrange on a sheet tray. Bake for 3 to 4 minutes per side, or until golden brown. Let cool slightly.
Place the ricotta in a bowl and stir in the thyme, oregano, salt, pepper, and olive oil with a wooden spoon until well combined. Taste and adjust seasonings if necessary.
Dollop each crostini with about a tablespoonful of ricotta spread. Drizzle with a bit of olive oil, and place a fig slice or two on top. (Optional: layer with a thin slice of prosciutto.)
