Peach and Tomato Tartines

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 softened and slightly charred.

Toast the bread: Thinly slice the baguette on a diagonal. Place the slices onto a baking sheet and drizzle with olive oil. Place in the oven for 2-3 minutes, flipping halfway, until lightly golden brown.

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

Spread each toast with ricotta, then top with a slice of peach and tomato. Finish each toast with mint and a drizzle of honey (reserve 1 teaspoon honey for the dressing). Season with salt and pepper.