To make the sugared walnuts

Line a baking sheet with parchment or wax paper.

Heat water and sugar in a small pot until it reaches a rolling boil. Toss in walnuts, stir to coat and immediately turn them out onto the lined baking sheet. Quickly spread them out a bit.

Allow them to cool completely.

These can be made a day or two in advance. Store (once completely cooled) in a sealed baggie, mason jar or airtight container.

Slice French bread into crostini sized pieces. Line slices up on a baking sheet. Bake in a 350-degree oven until a little crisp (about 3-5 minutes (flipping halfway), longer if you want them really crisp).

In your mixing bowl, whip ricotta, and 2 TBS honey until fluffy, about 4 minutes.

When ready to assemble. Chop nuts into a crumble.

Slather each crostini with whipped ricotta, top with a sprinkle of nuts, Thyme (or lemon Thyme) if you choose to use an herb and a drizzle of honey.

Serve and enjoy!