Whipped Ricotta Toast with Garlic & Tomato Confit

Preheat oven to 300F. In a large ramekin or small baking pan, add in the whole garlic cloves and tomatoes. Pour in the olive oil until the garlic & tomatoes are covered. Season with a hefty pinch of salt and add in the thyme. Bake for about 1.5 hours, until meltingly tender. Set aside (keep the cooking oil as well). In a large bowl, add in the ricotta, plus about 2 tbsp oil from the garlic/tomato confit, and a sprinkle of kosher salt and freshly cracked black pepper. Use a hand mixer to whip until smooth. Place into a piping bag. Lay out the toasted bread slices, and place about 6 confit garlic cloves on top. Squish them down. Pipe the whipped ricotta on top. Top with a handful of the tomato confit, plus a few more garlic confits on top. Drizzle on spicy honey, plus some fresh lemon zest. Garnish with basil. Enjoy!