Preheat an oven to 180°C, gas mark 4.
Slice the baguette at an angle, 1 inch thick.
Brush both sides with melted butter and toast in the oven until golden brown (about 5 minutes).
Allow to cool at room temperature.
Whip the ricotta with salt and black pepper in a food processor until smooth and creamy.
Slice the peaches and grill to warm slightly.
Spread a generous amount of ricotta over the crostinis and top with either peaches and a drizzle of honey or slices of ﬁg and a splash of balsamic vinegar.