Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.
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