Broccoli And Garlic-Ricotta Toasts With Hot Honey

• 1 baguette, sliced 1/2" thick on a diagonal (about 12 slices)
• 6 Tbsp. extra-virgin olive oil, divided
• 1 head of broccoli, stem peeled, stem and florets chopped into 1/2" pieces
• 1 head of garlic, cloves separated
• 1 Tbsp. honey
• 1 Tbsp. white wine vinegar
• 1/2 tsp. crushed red pepper flakes
• 1 1/2 cups fresh ricotta
• Kosher salt
• Freshly ground black pepper

1. Place racks in upper and lower thirds of oven; preheat to 400u0b0F. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
2. Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15-20 minutes. Let cool slightly.
3. Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
4. As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
5. Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

baguette, extravirgin olive oil, broccoli, garlic, honey, white wine vinegar, red pepper, fresh ricotta, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/broccoli-and-garlic-ricotta-toasts-with-hot-honey (may not work)