• Begin by preheat your gas or charcoal grill and set it to medium high heat for direct grilling.
• Rinse the shishito peppers and pat them dry.
• In a bowl, toss them in sesame oil (or other high smoke point oil) and lightly season with sea salt.
• When the grill has preheated, place the peppers directly over the flame on the grill grate (work in batches as they blister fast). Let them cook for about 1 minute and move them around on the grate carefully using tongs. Continue to cook them until the are lightly charred and blistered all over, about 3-4 minutes total.
• Once you have grilled all your peppers, remove them from the grill and use them as desired.

For the Crostini

• In a bowl, combine the chili oil and the ricotta and mix well.
• Slice the baguette into individual pieces about 1/2 inch thick.
• Coat both sides of each piece of bread in a little olive oil.
• Place them onto the grill and grill the bread (this will grill quickly) until lightly crispy, about 20-30 seconds per side.
• Take a few teaspoons of the chili ricotta mixture and spread it over the grilled bread. Add 1-2 shishito peppers over the top and then drizzle it with the honey and sesame seeds. Repeat until all the crostini are made.
• Set them onto a platter, serve with extra honey on the side, and enjoy!