• In a small saucepan, over medium heat, cook the blueberry compote for 10 minutes or until blueberries split. If necessary, lightly mash part of the compote with a fork. Remove from heat.
• Brush both sides of bread slices with butter.
• In a large nonstick skillet, brown both sides of bread slices.
• Meanwhile, lightly whip the ricotta. Add honey and nutmeg. Mix well.
• Top with whipped ricotta cheese, followed by the blueberry compote, then add hazelnuts, fresh thyme and a drizzle of honey.

Tip : Frozen blueberries are perfect for this type of recipe. Simply adjust the cooking time according to the desired result. Also, you may not add water to the compote when using frozen blueberries as they will release some water during cooking.