Ingredients:

• 1 cup + 1 tablespoon Tropicana orange juice, divided
• 12 baguette slices, cut 1/2 inch thick on the bias
• 1 tablespoon extra-virgin olive oil
• 1 cup whole-milk ricotta
• ¼ teaspoon kosher salt
• 1 large orange
• ½ cup slivered almonds, toasted
• 1 teaspoon fresh thyme leaves, for garnishin

Directions:

1. Place 1 cup orange juice in a small saucepan and set over medium-high heat. Bring to a boil and cook, adjusting the heat as needed to maintain a low boil, until reduced to ¼ cup, about 30 minutes. Remove from heat and let cool.
2. Preheat oven to 400°F and line a large baking sheet with parchment paper. Brush tops of baguette slices with oil and place on the prepared baking sheet. Bake until golden, about 4 minutes, flip and cook until lightly browned, another 2 to 3 minutes.
3. Combine the ricotta, salt and remaining 1 tablespoon orange juice in a medium bowl. Use a microplane to zest the entire orange over the bowl. Peel and segment the orange and save for garnishing.
4. Cover toasts with ricotta mixture, drizzle with orange juice reduction, then garnish with almonds, orange segments and thyme.