Ricotta and Honey Tartine

Instructions

1. Toast the bread
   Lightly brush both sides of the sourdough slices with olive oil. Toast in a preheated skillet over medium heat until golden brown on both sides, about 2 minutes per side. Alternatively, toast in a toaster or under the broiler until golden.
2. Prepare the ricotta mixture
   In a small bowl, mix the ricotta cheese with half of the lemon zest, a pinch of salt, and a drizzle of olive oil. Stir gently until well combined but still maintaining the ricotta's texture.
3. Assemble the tartines
   Spread a generous layer of the ricotta mixture (about 1/2 cup) onto each slice of toasted bread. Use the back of a spoon to create small swirls in the ricotta, which will hold more honey.
4. Add the toppings
   Drizzle each tartine with about 1 tablespoon of honey. Sprinkle with toasted pine nuts, dried cranberries (if using), fresh thyme leaves, and the remaining lemon zest.
5. Finish and serve
   Finish with a light sprinkle of flaky sea salt, freshly ground black pepper, and a final drizzle of olive oil. Serve immediately while the bread is still warm and the contrast between the warm toast and cool ricotta is at its best.