Place Ciabatta onto a sizzle platter. Heat in a 500°F oven until toasted and warmed through, about 1-2 minutes.
Using a red handled #24 vollrath disher, portion 1.5 oz, by weight, of ricotta into a monkey dish. Using the back of a spoon, spread the ricotta to within 1/4" of the edge of the monkey dish, creating ripples as shown in the photo.
Season with S&P evenly distributed over the ricotta.
Drizzle evoo and honey evenly over the ricotta.
Garnish with thyme leaves evenly distributed over the ricotta, as shown in the photo.
Place monkey dish onto the right side of the plate, as shown in the photo.
Brush Tuscan Butter evenly over the tops of each warm Ciabatta roll.
Evenly distribute parmesan cheese over the Butter.
Place Ciabatta to the left of the ricotta, as shown in the photo.
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