Maple Persimmons Whipped Ricotta

1. In a cast iron skillet, add the diced persimmons, maple syrup, and cubed butter. Season with salt and black pepper to taste. Add the thyme leaves.
2. Place on the grill and cover the lid to cook 10 minutes, or until the maple syrup begins to bubble.
3. In the meantime, sliced the baguettes in half lengthwise and spread the softened butter evenly over the insides. Place on the grill to cook 4-6 minutes, until golden and crisp.
4. Slice the baguette into crostini-like pieces.
5. In a food processor or high-speed blender, combine the ricotta, lemon zest, and heavy whipping cream. Blend until smooth and fluffy. Season with salt and black pepper to taste.

>> TIP: There are a variety of ricotta brands, so if you find yours to be more liquid-y, I recommend trying to strain out some of the liquids prior. Or press out with a paper towel.

6. Spoon the whipped ricotta on a rimmed serving dish. Use a slotted spoon to transfer the persimmons on top.
7. Drizzle with either honey or the maple syrup from the skillet.
8. Garnish with more fresh thyme, pomegranates, and enjoy with the butter baguette slices!