1 baguette, sliced 1/2 inches thick on a diagonal (about 12 slices)

6 tablespoons extra-virgin olive oil, divided

1 head of broccoli, stem peeled, stem and florets chopped into 1/2 inch pieces

1 head of garlic

kosher salt

1 tablespoon honey

1 tablespoon white wine vinegar

1/2 teaspoon crushed red pepper flakes

1 1/2 cups fresh ricotta

freshly ground black pepper

Arrange bread slices in a single layer on a baking sheet and drizzle with 2 tablespoons oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another baking sheet and drizzle with remaining 4 tablespoons oil. Season with salt and toss to combine. Place broccoli on top rack and bread on bottom rack and roast  until bread is golden brown and crisp for about 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once until broccoli is browned and garlic is tender for about 15-20 minutes. Let cool slightly. whisk honey, vinegar, and red pepper flakes in a small bowl. As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper. Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.