Preheat oven to 400°F (200°C). Lightly grease a 1½- to 2-quart baking dish with oil.

In a large bowl, stir together Ricotta con Latte®, 4.5 ounces (128 grams) Parmesan, 4.5 ounces (128 grams) Provolone, eggs, salt, thyme, and pepper until well combined. Spread into prepared pan. Sprinkle remaining 0.5 ounce (14 grams) Parmesan and remaining 0.5 ounce (14 grams) Provolone on top.

Bake until golden brown and bubbly, 25 to 30 minutes. Drizzle with oil. Serve warm with crostini.