Zest and Juice: Start by zesting the lemons, then cut them in half and juice them.

Combine Ingredients: In a bowl, mix the whole milk ricotta cheese with the freshly grated lemon zest and juice.

Slice Challah: Cut the challah loaf into thick slices, aiming for about an inch thick.

Toast Perfectly: Heat your toaster or an oven to toast the challah slices until golden brown.

Rub with Garlic: Take the peeled garlic clove and gently rub it onto the warm, toasted challah.

Spread Generously: Slather each garlic-rubbed toast with the lemon ricotta mixture.

Drizzle Delightfully: Finish by drizzling extra virgin olive oil and honey over the spread.

Season to Taste: Finally, sprinkle with sea salt or kosher salt to enhance all the flavors.