Lemon garlic confit with creamy ricotta hot honey and thyme

This viral lemon garlic confit with creamy ricotta on toast is so simple to make!

The Deets

One of my all-time most viral recipes is the irresistibly SIMPLE Lemon Garlic Confit with Creamy Ricotta, Hot Honey, and Thyme. It’s one of those dishes that’s ridiculously simple to make but packs such an incredible punch of flavors that it’s hard to forget. So, here’s the twist: I decided to kick things up a notch by tossing some lemon rinds into the mix along with the garlic and oil. And let me tell you, it was a game-changer! The lemon added this amazing extra layer of flavor that took the garlic confit to a whole new level of deliciousness. The lemon garlic confit gets spread on the toast as a base and has so much flavor. Here’s the best part of this recipe: Having a jar of the ricotta mixture sitting in the fridge is a total game-changer for snack time. Whether you’re slathering it on bread or dolloping it onto crackers, that creamy ricotta combined with the sweet heat of the honey is just heavenly. You can use regular honey, but I love hot honey as it adds a little kick. It’s the kind of snack that makes you look forward to those midday munchies. Check out my other toast recipes here!

Here’s how to make it:

Lemon garlic confit with creamy ricotta hot honey and thyme

Print Recipe


  • 1 lemon
  • 1 head of garlic
  • EVOO (enough to cover the garlic)
  • A few sprigs of thyme
  • Bread of choice
  • Fresh ricotta
  • Hot honey


  • Make your garlic confit: Preheat oven to 250 and peel skin off of garlic. Add lemon rinds, thyme and garlic to a ramekin or cocotte. Add enough oil to completely submerge the garlic. Cover and bake for about 2.5 hours.
  • Coat bread in EVOO and cook for 2-3 min per side in a skillet. Add garlic to bread and spread.
  • Spread ricotta overtop the garlic. Drizzle a little lemon garlic oil over toast, along with some hot honey and a few more little sprigs of thyme. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.