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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives. Spread out sliced baguette on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. Add ½ cup ricotta (1 cup for 4) to a small bowl (save any remaining for another use); season with salt and pepper. Spread onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives. Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!