Preheat oven to 375 degrees.

Arrange the ciabatta slices on a baking sheet, then use 1 TBSP of olive oil to brush onto the top of each piece. Place in the oven and bake until lightly browned, 7-10 minutes.

Meanwhile, prep the zucchini blossoms: If the flowers came attached to mini zucchini heads, chop those off and save them for another time. Also cut off the seedy parts in the heart of the blossoms.

In a small bowl, combine the goat cheese, cream cheese, bread crumbs, basil and lemon juice. Mix until combined well.

Using a butter knife, delicately stuff each blossom with some of the goat cheese mixture.

Warm the remaining olive oil in a large sauté pan over medium heat. Add the zucchini blossoms, and sauté on each side until lightly browned.

Remove the ciabatta bread from the oven once toasted, and arrange on a serving platter. Once the zucchini blossoms are done cooking, use a spatula to move them atop the crostini slices on the platter.

Sprinkle sea salt and drizzle the honey on top. Enjoy immediately.