Preheat the oven to broil. Slice the baguette into thin slices and place them on a baking sheet. Brush the top side with olive oil. Toast baguette slices for about 2 or until golden brown.

In a small saucepan, combine the blueberries, water, apple cider vinegar,

honey, and a pinch of sea salt. Bring blueberries to a boil, reduce and let simmer for about 5 minutes or until the blueberries begin to pop open and the liquid has slightly reduced. Remove from heat. Add lemon zest, lemon juice and chopped thyme leaves and stir.

In a food processor, combine creamy goat cheese, ricotta, honey, and sea salt and pulse until creamy.

To assemble the crostini, spread a thin layer of the goat cheese mixture on each piece of toasted bread. Using a slotted spoon, top each piece with strained blueberries. Garnish with fresh chopped thyme leaves. Serve immediately.