Preheat oven to 375° F. On a baking sheet, arrange baguette slices in an even layer. Bake for 5 minutes, flip, and bake 5 more minutes, until crispy.
In a large bowl, combine the chopped nectarines, tomatoes, and basil.
Drizzle olive oil over the mixture and season with Kosher salt.
In a medium bowl, mix ricotta and lemon zest.
To assemble, spread a thin layer of ricotta over each slice of toasted bread, then top with the peach mixture.
Optional topping: drizzle with honey.