The garlic oil adds a savory depth that balances the sweetness of the hot honey, giving this toast a gentle heat and aromatic finish that make it more layered and satisfying than the classic version.
In the spirit of With Love, Meghan’s Netflix ode to food and fellowship, I took inspiration from her Ricotta and Persimmon Tartine — that elegant blend of simplicity and charm — and gave it my own twist. Where Meghan drizzles honey, I use hot honey for a gentle kick, and swap her olive oil for garlic oil, adding warmth and depth to the toasted sourdough base. The rest stays true to her effortless style: whipped ricotta, lemon zest, and ripe persimmons layered with thyme and a balsamic glaze.
It’s the kind of recipe that feels at once cozy and elevated — perfect for a slow brunch or a casual gathering.
Ingredients
Sourdough loaf, sliced to serve your guests
Garlic oil (instead of plain olive oil)
Kosher salt, to taste
Whole milk ricotta
Lemon zest, to taste
Hot honey (used in place of regular honey)
Persimmons, thinly sliced (apples or pears make good substitutes)
Fresh thyme leaves, to taste
Balsamic glaze, to taste
Flaky sea salt, to taste
Optional: edible flowers for garnish
Method
Slice the sourdough and brush lightly with garlic oil. Season with kosher salt and toast until golden—either in a toaster oven or under the broiler.
While the bread toasts, combine ricotta, lemon zest, and hot honey in a bowl. Adjust the balance of zest and sweetness to taste. For an extra-creamy texture, whip the mixture in a food processor.
Spread the ricotta blend generously over each toasted slice.
Layer the persimmon slices neatly on top.
Scatter fresh thyme leaves, then drizzle with balsamic glaze and a touch more hot honey if desired.
Finish with a sprinkle of flaky sea salt and, if you like, a few edible flowers for color.