Preheat your oven to 400°F (200°C).

Place the strawberries in a medium-sized baking dish. Drizzle them with honey and squeeze the juice of half a lemon over the top. Add the fresh thyme sprigs.

Roast the strawberries in the oven for 20 minutes, stirring halfway through to ensure even roasting. Once done, set them aside to cool slightly.

Drizzle the olive oil over the bread slices and place them in the oven to toast for about 1 minute, until golden and crisp.

In a food processor, whip the ricotta for 30 seconds to a minute until it becomes light and fluffy.

Spread the whipped ricotta evenly over the toasted bread slices. Top with the roasted strawberries, ensuring they are spread evenly.

Garnish with fresh thyme and a pinch of sea salt. Serve immediately.