Start by making the toasted crostinis. Preheat the oven to 400F. Slice the baguette into small pieces. Lay each piece on a baking sheet. Drizzle olive oil, salt and pepper onto each side of the bread. A heavy pinch or crack of each will do. The more oil, the toastier the piece of bread! Pop in the oven. Bake for 12-16 minutes, flipping half way through. Each side should be lightly toasted and golden brown.

While the crostinis are baking, heat a skillet to medium heat. Cut the bacon into small pieces and place into the pan when warm. Cook 80% through, stirring to avoid burning. Add the chopped dates into the skillet and turn to low heat. Cook the bacon until your liking (less crispy vs more crispy). Remove from heat and set aside.

In a small food processor, add the ricotta, feta cheese (you may need to slightly crumble to fit), ¼ cup hot honey, 2 tbsp olive oil, and a generous pinch of salt. Pulse together until everything is smooth and no lumps of cheese remain. Give it a quick taste and adjust sweet/heat or oil as needed :)

Pour into a shallow bowl, pressing a spoon in the center of it and slowly rotating, creating a divot in the bowl. Place the bacon date mixture on the top (if a lot of bacon grease remains, discard the bacon drippings before pouring).

Garnish with crushed pistachios and remainder of hot honey drizzled on top. Serve while bacon is warm with toasted crostinis.