Put the ricotta in a strainer to reduce the water content for about an hour in the fridge.

In a medium bowl, combine ricotta, lemon zest, honey, and sliced basil. Seasoned with salt and pepper.

Add the shrimps. Mix well.

Toast the baguette slices until golden brown.

Arrange nicely the shrimp mixture about a half spoon on the slice of baguette. Garnish with sliced of basil leaves. Serve