Espresso Caramel Ricotta Croissant

To make the espresso caramel: Combine 2 parts brown sugar, 1 part cream, and half part butter in a saucepan. Bring to a boil, then reduce heat to medium low. Reduce the mixture until it becomes thick and coats the back of a spoon when cool. Stir in 1 part good espresso. Finish with a pinch of salt and set aside until needed.

To assemble the sandwich: On a toasted croissant (or toast), layer ricotta, fresh cherries, a drizzle of olive oil (EVO), and fresh thyme. Finish by drizzling with the prepared espresso caramel.