Prepare the balsamic walnuts. Combine ½ cup raw walnuts with balsamic vinegar, brown sugar, and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and continue to cook until all of the liquid has evaporated. Transfer the walnuts to parchment paper and let cool completely.
Make the lemon caper olive oil. Heat ¼ cup olive oil over medium heat. Add 2 teaspoon minced garlic and the zest of ½ lemon and saute for 30 seconds. Turn off the heat and add 2 tablespoon chopped parsley, and 1 tablespoon capers. Let the oil cool slightly and add 2 tablespoon lemon juice.
Heat 1 tablespoon olive oil in a saute pan over medium heat. Add the sliced bell pepper and saute until softened and browned, about 4 minutes. Remove from heat.
Preheat the broiler.
Season the ricotta with ¼ cup parmesan, 1 teaspoon fresh thyme, salt, and pepper. Spread the ricotta on 6 slices on toasted crusty bread and place the bread on a baking sheet. Broil the toast for 2-3 minutes or until the ricotta is slightly charred and browned.
Top the ricotta toast with the sauteed bell peppers, balsamic walnuts, and lemon caper olive oil. Serve warm.