Select a hard, crusty bread of your choice, such as ciabatta. Make thick slices, and brush with extra virgin olive oil. Broil or toast until golden and crisp.

Quarter the fresh figs. In a medium skillet over medium heat, warm 1 teaspoon of olive oil per 1 quartered fig. Saute for 2 minutes, or until lightly browned and caramelized.

Spread about 2 teaspoonfuls of mascarpone cheese on each toasted bread slice. Top each slice with some fresh arugula, 2 fig quarters, a splash of aged balsamic vinegar, a splash of lemon juice, some kosher salt crystals and freshly ground black pepper, and several thin slices of fresh basil. Garnish with lemon zest curls if desired, and serve immediately.