Preheat the oven to 400 degrees F. Place the bread slices on a sheet pan and toast for 7 minutes or until lightly browned (on the bottom rack).

While the toast is in the oven, line another sheet pan with parchment paper and placed the cherries (cut side up) on the pan with a drizzle of olive oil, pinch or two salt, and the thyme sprigs. Roast in the oven (top rack) for 5-7 minutes. I like to bake both things at the same time because it cuts down on time in the kitchen.

After the bread has cooled a bit, spread a spoonful of ricotta on each crostini. Top with two cherry halves and sprig of the roasted thyme. Drizzle the top of each crostini with a bit of honey and balsamic vinegar. (For a more pronounced flavor, you can put the balsamic vinegar in a pan and reduce it down first). Add a bit of salt to each crostini and serve and enjoy!