Baked Ricotta with Stone Fruit and Honey | James Beard Foundation

Ingredients

• 2 tablespoons olive oil, divided
• 2 cups ricotta cheese
• Sea salt
• 20 grinds black pepper, coarse
• 1 teaspoon red pepper flakes
• 1 whole lemon peel, pith removed
• 8 thyme sprigs
• 2 nectarines, plums, or peaches, cut into 1/2-inch-thick wedges
• 1 tablespoon honey
• 2 sprigs thyme, leaves only
• Zest of half a lemon