Ricotta and Honey Toast with Toasted Almonds

1. Toast the Almonds

1. Place a small dry skillet over medium-low heat.
2. Add the flaked almonds and toast for 2 to 3 minutes, tossing frequently, until fragrant and pale golden.
3. Immediately tip the toasted almonds onto a small plate or cutting board so they do not burn in the hot pan, then set aside.

2. Prepare the Whipped Lemon Ricotta

1. Spoon the ricotta cheese into a small mixing bowl.
2. Add the finely grated lemon zest, a tiny pinch of sea salt, and a crack of black pepper.
3. Whisk briskly with a fork or small whisk for about 1 minute until light, smooth, and spreadable.

3. Toast the Bread

1. Brush both sides of the rustic bread slices lightly with the olive oil.
2. Toast the slices in a hot grill pan, skillet, or toaster until crisp, golden brown, and sturdy.

4. Assemble and Serve

1. Lay the warm toasts on a serving board or plates.
2. Spoon a generous, thick layer of the whipped ricotta onto each slice, swirling it gently with the back of a spoon.
3. Drizzle the honey evenly over the ricotta.
4. Scatter the toasted flaked almonds across the top, then strip the fresh thyme leaves from their stems and sprinkle them over the toast.
5. Finish with a light pinch of flaky sea salt and serve immediately while the bread is warm.