Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until golden brown, about 10 to 12 minutes.

Place the ricotta in a food processor and blend until it’s completely smooth, making sure to scrape down the sides. Add a pinch of salt and pepper and blend. If making this ahead of time, place it in a sealed container in the fridge.

Heat the pancetta in a skillet over medium heat. Cook until it’s golden, crisp and all the fat is rendered. If making this right before serving, you can add the dates to the skillet too so they get warm. If not, combine the dates with the pancetta in a container and store in the fridge until ready to use. Be sure to take them out of the fridge an hour before using.

To make the crostini, spread the whipped ricotta on each slice of bread. Top with a spoonful or two of the pancetta/date mixture. Drizzle with the hot honey and top with chopped fresh rosemary.

Serve!