Slice the 4 peaches into wedges.

Heat the sauté pan over medium-high heat. Add 1/2 tablespoon olive oil.

Cook peach wedges in batches for 1 minute per side. Transfer them to a cutting board.

Chop the charred peaches into bite-size pieces.

Combine chopped peaches, dates, and basil in a mixing bowl. Add the remaining 1 1/2 tablespoons olive oil.

Squeeze lemon over the salsa and add hot honey. Season with a pinch of salt.

Toss the salsa until evenly coated. Set it aside while preparing the bread and cheese.

Slice the baguette and drizzle it with olive oil. Toast until crisp and golden.

Place goat cheese, ricotta, juice from 1/2 lemon, and a pinch of salt in a mixing bowl.

Whip the cheese mixture until smooth and airy. Spread it across the serving platter.

Spoon the peach salsa over the whipped cheese. Drizzle with olive oil.

Sprinkle with almond slivers. Serve immediately with toasted baguette.