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Heat a sauté pan over medium-high. Add ½ tbsp olive oil and cook the peaches on both sides in batches for about 1 minute per side. Remove and chop into bite sized pieces.
Add the peaches to a bowl with the dates, basil, lemon squeeze, remaining olive oil and hot honey. Add a pinch of salt and toss.
Toast bread in oven with some olive oil.
Add goat cheese, ricotta, lemon juice and salt to a mixing bowl and use a hand mixer to whip until smooth.
Plate the goat cheese, top with the salsa and drizzle with more olive oil