3 peeled and sliced Dickey Farms peaches
18 baguette slices
1 3/4 cups whole-milk ricotta cheese
1 tablespoon olive oil
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces sliced prosciutto
1/4 cup torn fresh basil
Preheat grill to 425°F. Place baguette slices on unoiled grates; grill, uncovered, until charred on both sides (about 1 minute per side).
Stir together ricotta cheese, oil, zest, salt, and 1/4 teaspoon of the pepper in a bowl. Spread mixture evenly over baguette toasts. Top each with 2 peach slices. Divide prosciutto and basil evenly among toasts; sprinkle with remaining pepper.