1 cup whole-milk ricotta cheese

1 tablespoon honey (optional)

Pinch of salt

1 teaspoon lemon zest

2 fresh peaches, thinly sliced

1 tablespoon olive oil

1 teaspoon balsamic glaze or reduction

A few fresh mint or basil leaves (chopped or torn)

1 French baguette or sourdough loaf

1 tablespoon olive oil (for brushing)

Optional add-ons: Crushed pistachios, drizzle of hot honey, sprinkle of sea salt flakes

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Slice the baguette diagonally into ½-inch thick slices. Brush both sides with olive oil and toast in a skillet or oven at 400°F for 5–6 minutes, flipping once, until golden and crisp.
In a food processor or with a hand mixer, blend the ricotta with lemon zest, honey (if using), and a pinch of salt until smooth and fluffy, about 1 minute.
Wash and thinly slice the peaches. Pat with a paper towel to remove any excess juice. Peeling the peaches is optional.
Spread the whipped ricotta on the toasted bread slices. Top with the peach slices, drizzle with olive oil or balsamic glaze, and garnish with fresh mint or basil. Add optional toppings like crushed pistachios, hot honey, or a sprinkle of sea salt flakes for extra flavor.
Serve immediately while the bread is crisp and the peaches are fresh.

Substitute peaches with nectarines, plums, or berries for different fruit profiles.

Try basil or thyme instead of mint for a different herb flavor.

Add grilled chicken for a heartier version.

For a sweet and spicy twist, drizzle hot honey over the peaches.