The key to this dish lies in selecting the right ingredients — fresh, ripe peaches and creamy ricotta make all the difference. I always choose peaches that are fragrant and slightly soft to the touch, as they bring the best natural sweetness. For the ricotta, find a good quality, whole-milk version if possible; it whips into a luxuriously smooth texture that transforms the bruschetta. Don’t skip the fresh basil — it’s that herbal note that lifts the whole dish. If you want, you can swap basil for fresh mint for a different twist, and honey can be adjusted to your preferred sweetness.

• 3 ripe peaches, sliced thinly
• 1 cup whole-milk ricotta cheese
• 2 tablespoons honey, plus extra for drizzling
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, peeled and halved
• 1 baguette or rustic Italian bread, sliced about ½ inch thick
• 2 tablespoons olive oil
• Fresh basil leaves, roughly chopped (about ¼ cup)
• Salt and freshly ground black pepper, to taste