Add 3 tablespoons dried and 1 cup mild honey to a small saucepan.

Warm honey over lowest heat, stirring frequently and making sure the honey doesn't boil. Let steep for 15 minutes, then use a fine mesh strainer to remove lavender, allowing honey to go into a jar with a lid.

Line a strainer with cheesecloth and set it over a large bowl. Set aside

In a large saucepan over medium-high heat, combine the milk and cream and allow to heat until bubbles form around the edge and steam is rising, about 195°F. Remove the pan from the heat and add the salt and lemon juice. Stir gently in a figure eight pattern 5 or 6 times and let rest for 15 minutes while the curds separate.

Use a large slotted spoon to transfer the curds to the cheesecloth-lined strainer. When all of the liquid has drained, discard it and spoon the fresh ricotta into a serving bowl. The cheese will be loose and creamy. For thicker cheese, allow it to strain longer. Stir in the lemon zest.

Add the ricotta to your food processor, along with 2 tablespoons of lavender honey. Turn the food processor on high for about 30 seconds, scrape down the sides and pulse for 30 more seconds. Transfer to a serving bowl and drizzle with more honey and more lemon zest.

Spread or pipe whipped ricotta onto toasts and add more zest, if desired.

Top with fresh berries and a drizzle of lavender honey. Sprinkle with lavender blossoms and serve.