Place the pistachios in a food processor and pulse until finely chopped. Transfer to a small bowl and set aside for garnishing.

Without rinsing the food processor, add the ricotta, 1 tablespoon of olive oil, and the kosher salt. Zest the lemon directly into the mixture, infusing it with a bright citrus aroma. Blend for about a minute until the ricotta becomes luxuriously thick and creamy. Taste and adjust the seasoning, adding a little more salt if needed.

Spoon the whipped ricotta onto a shallow serving platter, using the back of a spoon to create peaks and valleys that will catch the toppings. Drizzle with the remaining tablespoon of olive oil, followed by the honey. If concerned about sweetness, start with 1 tablespoon of honey and add more to taste.

Sprinkle the chopped pistachios over the ricotta, reserving some for additional garnishing as needed. If using, scatter the fresh thyme leaves on top. Serve immediately with your choice of grilled, charred, or toasted bread, allowing each bite to be creamy, crunchy, and slightly sweet.