Lemon Ricotta Bruschetta with Honey, Pistachios & Basil

Preheat the oven to 375°F. Slice baguette into ½ inch thick rounds. Lay all bread slices on a baking sheet and brush olive oil on both sides of each piece of the bread and bake for 3-4 minutes on each side until golden brown.

Once bread is done and while it is still warm, peel garlic cloves and slice in half. Rub the raw garlic heavily on each slice of the bread.

Stir half of the fresh lemon zest and juice into the ricotta cheese. Generously spread the ricotta evenly on each slice of bread. Lightly drizzle olive oil over ricotta-topped bread, then lightly drizzle honey over each of the slices. Top each piece with remaining lemon zest, a sprinkle of the coarse sea salt, and the chopped pistachios. Top all the slices evenly with the slivered basil. Serve at room temperature.