Crostini with Ricotta and Honey

Instructions

1. Prepare the bread
   Preheat oven to 375°F (190°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush both sides of the bread with olive oil.
2. Toast the crostini
   Bake the bread slices for 8-10 minutes, flipping halfway through, until they're golden and crisp around the edges but still slightly soft in the center. Remove from the oven and let cool slightly.
3. Prepare the ricotta mixture
   In a medium bowl, mix the ricotta cheese with 2 tablespoons of honey, lemon zest, sea salt, black pepper, and 1 tablespoon of thyme leaves until well combined. Taste and adjust seasonings if needed.
4. Assemble the crostini
   Spread a generous layer of the ricotta mixture onto each toast. Arrange on a serving platter.
5. Add the toppings
   Drizzle additional honey over each crostini. Sprinkle with the chopped walnuts, remaining thyme leaves, and dried lavender if using. Finish with a light drizzle of olive oil and a sprinkle of flaky sea salt.
6. Serve
   Serve immediately while the toasts are still slightly warm and the ricotta is at room temperature for the best flavor and texture contrast.