Honey-Tomato Bruschetta With Ricotta

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2 pints cherry or grape tomatoes, halved lengthwise

1 1/2 tablespoons extra-virgin olive oil

2 tablespoons clover honey

2 teaspoons thyme leaves

1 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

12 baguette slices, cut 1/2 inch thick on the bias

1 cup fresh ricotta (8 ounces)

1 tablespoon buckwheat or chestnut honey

6 basil leaves, thinly sliced or torn

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