Peach Crostini with Whipped Ricotta

Toast 4 slices of baguette till crisp on both sides. Whip 1/3 cup whole milk ricotta with 1 teaspoon of olive oil, a small sprinkle of lemon zest, and a pinch of salt until it looks fluffy and spreadable.

Top each toast with a pretty swirl of the whipped ricotta, then add the thin overlapping slices of peach, and finally sprinkle with chopped pistachios, a small pinch of aleppo pepper per piece and a light drizzle of honey.