Preheat the oven to 375(f) degrees. Line a baking sheet with parchment paper.

Transfer blueberries to the prepared baking sheet & sprinkle with the sugar. Roast until the blueberries begin to burst, about 15 minutes. Set aside until ready to assemble.

In a food processor add the ricotta, honey & salt. With the motor running, slowly drizzle in the olive oil.

Continue mixing until the ricotta is light & fluffy, about 2 to 4 minutes. Transfer mixture to a piping bag & refrigerate until ready to assemble.

Just before serving pipe ricotta onto the sliced baguette. Top with a spoonful of the roasted blueberries. Garnish with a pinch of flaked salt & fresh basil.