Preheat your oven to 325°F. Put the peaches, wine, and salt in a small bowl and let them sit for about 10-15 minutes at room temperature.

While your peaches are soaking, brush your baguette slices with 2 tablespoon olive oil on the top side only, place on a sheet tray and toast in the oven for about 10 minutes or until golden brown. Remove and set aside until your peaches are ready.

Oil a small sheet tray (¼ sheet) or cookie sheet with a rim with 1 tablespoon olive oil. Put the peaches in one layer on the sheet tray and pour the marinating liquid over the slices. Place in the oven for 30 minutes. The peaches will soften and start to curl slightly on the edges when done. Remove the peaches and let cool on the sheet tray.

While peaches are roasting, add the ricotta and blue cheese to a food processor. Process until smooth and creamy (approximately 2-3 minutes). Set aside.

Spread the whipped blue cheese ricotta over each crostini, add a few leaves of arugula, then top with 2-3 roasted peach slices. Drizzle with honey, then sprinkle with your chopped pistachios and serve!