You could easily just put some ricotta in a beautiful bowl, but I wanted to see if I could shape the ricotta into a ball. Wrap the ricotta in a piece of cheesecloth.

Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.

Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out.

Add the vanilla bean, honey, and water to a saucepan.

Bring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy.

Let the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.

Sprinkle herbs over the ricotta. Drizzle honey over the ricotta.

Toast some brioche, and spread the cheese over the bread.