Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 3 TBSP butter (6 TBSP for 4) to room temperature. Wash and dry produce.
Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives.
Spread sliced baguette 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 2 baking sheets; toast on top and middle racks.)
Place ricotta in a small bowl; season with salt and pepper. Spread ricotta 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!