Directions

1. In a small saucepan over medium heat, stir together the olives, oil, roasted peppers, sun-dried tomatoes, shallots, thyme and rosemary. Bring to a simmer and reduce the heat to low, cooking for approximately 5 minutes and stirring occasionally. Remove the saucepan from heat and let the mixture sit for 30 minutes to bring out the flavors.
2. Strain the olive oil into a glass measuring cup. Separate and reserve the olives, roasted peppers and sun-dried tomatoes. Discard the shallots and herbs (if there are some remaining shallots in the mixture that is fine).
3. In a food processor or blender, blend ricotta, maple syrup and salt until smooth, approximately 1 minute. With the food processor or blender running, slowly pour 1/4-cup of the previously infused oil into the ricotta mixture and blend until combined.
4. Transfer the blended ricotta mixture into a serving bowl. Spoon the olives, roasted peppers and sun-dried tomatoes over the ricotta and drizzle a bit of the reserved oil on top. For an added kick, drizzle a bit of hot honey over top. Sprinkle with some thyme leaves and serve with toasted bread slices.