In a food processor, combine 1 cup of whole milk ricotta, 4 ounces of cream cheese, and 1 teaspoon of vanilla bean paste. Pulse until light and fluffy, about 2-3 minutes.

Preheat your oven’s broiler to high. Slice 2 fresh croissants in half, then place them cut-side up on a baking sheet. Toast for approximately 1-2 minutes until golden brown.

Spoon the whipped ricotta into a piping bag and pipe or spread over the toasted croissant halves.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add ¼ cup of honey and simmer for 3-5 minutes until it darkens slightly.

Sprinkle fresh thyme leaves and dried lavender flowers on top of the drizzled honey before serving.