Cut the baguette into 1/3-inch slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Arrange the bread on a baking sheet and toast in the oven until lightly golden, about 10 minutes. Spread the hazelnuts on a separate baking sheet and bake until lightly toasted, about 10 minutes. Let the nuts cool, then chop.
Mix the ricotta, parsley and lemon zest in a serving bowl and season with salt. Top with the hazelnuts and drizzle with honey. Serve with the toasts.
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