1/2 cup good quality whole milk ricotta (such as Bellwether Basket Dipped)
1 small lemon
1/2 cup Pearls Sliced Kalamata Olives
1 tablespoon fresh thyme leaves (lemon thyme, if possible)
1-2 tablespoons mild honey
Flaky salt and cracked black pepper, for sprinkling
Brush the baguette slices on one side with a thin coat of olive oil. Spread the baguette slices on a small baking sheet and toast in an oven or toaster oven at 400ºF until golden and crisp, 5-10 minutes. Let cool enough to handle. Spread the ricotta over the crostini, then use a microplane grater to grate lemon zest over the ricotta. Top each crostino with 2 or 3 olives. Sprinkle the crostini with the thyme leaves, salt, pepper, and drizzle with the honey. Serve right away.