Ingredients
2 c. Cherry Tomatoes
12 oz. of Fresh Ricotta, I love Acorn Hill Farm’s Goat Milk Ricotta
1 tbsp. Honey
2 tbsp. Milk
3-4 sprigs Fresh Thyme
1 tbsp. olive oil
1/2 loaf or 8 slices of Sourdough Bread
Salt & Pepper to taste

Directions
Preheat your oven to 325 degrees. Brush the bread with olive oil and place on a cookie sheet. Toast in the oven for about 10 minutes.

In a standing mixer or with a whisk, combine the ricotta, milk and honey until fluffy and creamy. Add salt to taste.

Turn on your grill or heat up a grill pan on medium-high heat. Toss the cherry tomatoes, olive oil, salt, pepper and thyme in a bowl until well coated. If you use a grill, carefully skewer the tomatoes so they don’t fall in. Grill the tomatoes for 2-3 minutes on each side.

Once finished, assemble the toasts by spreading the whipped ricotta on the bread, followed by the grilled cherry tomatoes and more olive oil (if desired). Season with salt and pepper before serving.