Peach and Tomato Tartines

Broil the tomato and peach: place the peach and tomato wedges on a lightly oiled baking sheet and season with salt and pepper. Place in the oven for 4-6 minutes, until the peaches and tomatoes are slightly charred

Toast the bread: thinly slice the baguette on a diagonal. Toss on a baking sheet with 1 tablespoon olive oil and place in the oven to toast for 2-3 minutes, flipping halfway through, until lightly golden brown.

Meanwhile, toast the almonds: heat a small pan over medium heat. Add the almonds to the pan and cook, tossing, 2-3 minutes, until lightly golden brown and fragrant. Set aside.

Assemble the tartines: spread each toast with ricotta, then top with a slice of peach and tomato. Top with a sprinkle of lemon zest, basil, salt, and pepper. Drizzle the tartines with 1 teaspoon honey.

Make the salad dressing: in a small bowl, whisk together the balsamic, 2 tablespoons olive oil, and the 1 teaspoon honey. Season with salt and pepper