Begin by zesting two fresh lemons using a fine grater, avoiding the bitter white pith. Squeeze the juice into a bowl, ensuring to catch any seeds.

In a mixing bowl, combine the ricotta cheese with the lemon zest and juice, stirring until smooth and creamy.

Slice the challah loaf into thick 1-inch pieces for an even toasting experience.

Toast the challah slices in a toaster or preheated oven at 400°F (200°C) for 4-5 minutes until golden brown.

Once toasted, rub a peeled garlic clove across the warm slices to infuse a subtle garlic flavor.

Spread the creamy lemon ricotta mixture generously onto each slice.

Drizzle olive oil over the topped slices and add a touch of honey and a sprinkle of salt to finish.