Instructions

1. In a wide saucepan, combine the blackberries, lemon juice, sugar, and thyme. (A wide saucepan allows the liquid to evaporate more quickly. ) Cook over low heat until the sugar melts and then bring to a boil over high heat. Boil for 10-15 minutes, stirring frequently, until blackberries become thick and syrupy. Stir in the vinegar and simmer for an additional minute. Transfer to a storage jar and set aside to cool to room temperature. Refrigerate for at least 2 hours. Compote will continue to set and thicken as it cools.
2. Preheat oven to 375. Slice baguette on the diagonal into 1/4-inch slices. Lightly brush both sides with olive oil and arrange on a baking sheet. Bake until lightly toasted and golden, about 10-12 minutes.
3. Roughly chop the blue cheese into large chunks. In the bowl of a stand mixer with the whisk attachment, combine the blue cheese and ricotta. Whisk together the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, about 2 minutes.
4. To assemble, spread about a tablespoon of the whipped blue cheese and ricotta on a slice of toasted baguette. Spoon a couple teaspoons of blackberry thyme compote on top. Drizzle with honey, sprinkle with flaky sea salt, and garnish with a few fresh thyme leaves. Serve immediately.