In a small saucepan, combine the olive oil, garlic and thyme. Cook slowly over low heat, being careful not to brown or fry the garlic, until the garlic becomes very soft, about 20 minutes.

Drain the oil from the garlic, reserving the oil and placing the garlic in the bowl of a stand mixer; discard the thyme.

Using the stand mixer fitted with the paddle attachment, whip the garlic until it starts to mash. Add the goat cheese and cream cheese and whip for about 15 minutes to reach a perfectly smooth texture.

Slowly add the heavy cream, and then add 2 tablespoons of the garlic oil (reserve the remaining garlic oil for another use) and whip for another 2 minutes to incorporate.

To serve, fill a glass jar or serving bowl with the whipped cheese and drizzle the honey over the top. Season with salt and pepper to taste.

Serve the toasted bread on the side at room temperature.

Any leftover whipped cheese may be stored in an airtight container in the refrigerator for up to 1 week.