Try a new take on toast by using Hy-Vee marble rye bread topped with a sweet ricotta spread and fresh raspberries.

Raspberry Ricotta Toasts

Preheat oven to 425 degrees. Brush slices Hy-Vee Bakery marble rye bread with 2 olive oil. Place bread slices on top of a wire cooling rack on a rimmed baking sheet. Bake 12 minutes, flipping slices halfway through, or until lightly browned; let cool. 

Combine ricotta cheese, honey, thyme leaves, and salt in a medium bowl. Beat with an electric mixer on medium until combined and fluffy. Spread ricotta mixture on cooled bread slices. Top each with 2 tablespoons raspberries and 2 teaspoons toasted and chopped bread slices. Drizzle with additional honey, if desired. 