Cook bacon in a very large skillet over medium heat until crisp; remove from pan and drain on paper towels. Reserve 3 tablespoons of the bacon drippings in the skillet; discard remaining drippings. Cook Brussels sprouts with kosher salt in the reserved drippings over medium heat for 7 to 8 minutes or until tender, stirring occasionally. Remove skillet from heat and stir in reserved bacon. Spread each slice of bread with one-fourth of the ricotta and cherry jam. Top each with Brussels sprouts mixture and thyme, if desired.