For the Honey:

1. Place the honey and thyme in a small saucepan set over medium-low heat. Warm up the honey, stirring frequently, for about 10 minutes. Remove from the heat and allow it to cool completely to room temperature. Strain out and discard the thyme before using.
2. I like to make this in larger batches so I always have it on hand. I sometimes double this recipe and store the infused honey in a jar on my counter.

For the Whipped Ricotta:

1. Place the ricotta in a food processor and process until very smooth and fluffy, about 2 minutes. Add 2 tablespoons of the honey and whip again for a minute or so. Taste and add more honey if desired and a pinch of flaky sea salt. Pulse to combine. Keep at room temperature until ready to serve (if you’re making it in advance, keep it in the fridge and let it come to room temperature again before serving).

To Assemble:

1. Toast your bread slices to desired doneness. While the bread is still warm, slather on the whipped ricotta. Next, layer on the citrus slices. Drizzle everything with the thyme-infused honey and sprinkle with a little salt. Serve immediately.