Add ½ cup of honey to a small saucepan along with 1 sprig of fresh thyme. Warm the honey over a medium heat until it begins to bubble around the edges and around the mixture. But do not bring it to a full boil.
Add in ½ cup of fresh California grown blueberries and a pinch of sea salt.
Stir the mixture to completely coat the blueberries in the honey and mix in the sea salt. Cover the pan and set it aside, letting the thyme fully infuse the honey for at least 3 minutes.
Toast the 4 slices of brioche bread.
Divide the ½ cup of whole milk ricotta between the 4 slices of toasted brioche.
Scoop out the blueberries that have been poached in the thyme-infused honey, removing as much honey as possible, then top off the ricotta.
Finish the honey & blueberry ricotta toast by dividing 1 tablespoon chopped pistachio nuts and 1 teaspoon fresh lemon zest between the slices.