Preheat the oven to 350 degrees F (180 degrees C).
Whip the Ricotta Cheese (1 cup), 1 tsp zest and 2 tsp juice from the Honey (1 teaspoon), Lemon (1), and Salt (1 pinch) together.
Slice the Baguette (1) into half-inch pieces. Brush them with Olive Oil (1 tablespoon) and sprinkle with Salt (to taste). Place in the oven to bake for 15 to 20 minutes.
Thinly slice the Persimmon (2) and gently pull the Fresh Sage (3 sprig) of the stems.
Heat a skillet over medium low heat. Melt the Unsalted Butter (1/2 cup) and whisk while it begins to foam.
Add the sage leaves to the skillet and coat with the butter. Fry them for 3 to 5 minutes. They're done when the butter begins to brown and the sage leaves are very fragrant.
Drain the sage leaves on a paper towel, and reserve the butter.
Add the sliced persimmons to the butter and stir. Saute for 3 minutes, then turn off the heat.
Spread a dollop of whipped ricotta on each crostini, layer on a slice or two of persimmon, drizzle with a small bit of extra butter, and top with a crisped sage leaf. Serve and enjoy!