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In a food processor or blender, process 1 ½ cups high-quality whole milk ricotta cheese, 1 tablespoon olive oil, 1 tablespoon heavy cream, and lemon zest until light, fluffy, and smooth, about 1 - 2 minutes. If desired, add in an additional tablespoon of heavy cream for richness and/or olive oil for creaminess and process again until smooth.
Season with salt and pepper to taste. Optionally, squeeze a bit of lemon juice if desired.
Drizzle dip with olive oil and 1 - 2 teaspoons of honey. Garnish with flaky salt and fresh herbs (if using) and serve alongside Crusty bread, crackers, or crudites.
Once the whipped ricotta is ready, transfer it to a piping bag. If you're using a piping tip, attach it securely to the bag. If you don't have a piping bag, you can use a Ziploc bag and snip off a small corner.Meanwhile, toast the slices of crusty bread until they reach your desired level of crispiness. I like to grill the bread on a stovetop grill pan with a bit of olive oil until crispy on the outside.Hold the piping bag just above one slice and gently squeeze, piping the ricotta in a zigzag motion from one end of the toast to the other. Apply light, steady pressure to create a thick, rippled layer that evenly coats the surface without spilling over the edges. Top with flaky salt and fresh herbs (if using), olive oil, and/or honey.