1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Slice baguette crosswise into 8 rounds (16 rounds for 4); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) (Reserve sheet for Step 5.)
Place ricotta in a small bowl; whisk in a large drizzle of olive oil. Season with salt and pepper.
Spread ricotta on toasted baguette rounds; drizzle with honey and sprinkle with walnuts. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!