12 slices of pancetta or bacon
8 slices of Italian bread, cut on the bias
2 tablespoons olive oil
One 8 Oz Container of Whole Milk Ricotta Cheese
2 sprigs fresh thyme, picked from sprig (or fresh basil works too!)
Crushed red pepper
¼ cup of honey
1 tablespoon hot sauce
½ teaspoon crushed red pepper
Flakey Sea salt
Cracked black pepper.
Preheat oven to 375 and preheat grill pan or grill to medium/high.
Place pancetta or bacon on parchment-lined sheet pan. Bake until crisp, about 10-15 minutes. Drain on a paper towel-lined plate.
Meanwhile, brush a good amount of olive on each side of bread and grill for 5-7 min a side until you get them tasty grill marks.
Whisk ricotta vigorously for about 20 seconds until light and fluffy. Season with a couple pinches of salt and plenty of cracked black pepper. In a separate bowl, Whisk together honey, hot sauce and crushed red pepper.
Schmear the whipped ricotta on the grilled bread and top with crispy pancetta, a drizzle of hot honey, a nice pinch of fresh thyme, a couple pomegranate seeds and a pinch of flaky sea salt.