Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. Halve, pit, and slice the peach into wedges. Core and slice the tomato into thin wedges. Thinly slice the mint leaves.

Place the peach and tomato wedges on a lightly oiled baking sheet and season with salt and pepper. Place in the oven for 4-6 minutes, until the peaches and tomatoes are softened and slightly charred.

Toast the bread: Thinly slice the baguette on a diagonal. Place the slices onto a baking sheet and drizzle with olive oil. Place in the oven for 2-3 minutes, flipping halfway, until lightly golden brown.

Heat a small pan over medium heat. Add the almonds to the pan and cook, tossing, for 2-3 minutes, until lightly golden brown and fragrant. Set aside.

Spread each toast with ricotta, then top with a slice of peach and tomato. Finish each toast with mint and a drizzle of honey (reserve 1 teaspoon honey for the dressing). Season with salt and pepper.

Make the salad and serve: In a large bowl, whisk together 1 Tablespoon balsamic, 1 teaspoon honey, and a large drizzle of olive oil (to taste). Season with salt and pepper. Toss the arugula and almonds into the dressing and serve alongside the peach and tomato tartines. Enjoy!