Heat oven to 400°F. Cut baguette into 20 ¼-inch slices. Place on a baking sheet, lightly brush with olive oil, and toast until just golden, 8 to 10 minutes.
For the POM Peppercorn Syrup: Crush peppercorns with the bottom of a saucepan or in a mortar and pestle and toast in a medium saucepan over medium-high heat until fragrant, about 30 seconds.
Add POM Wonderful 100% Pomegranate Juice to crushed peppercorns and bring to a boil. Add ⅔ cup of honey, stir to combine and reduce to a low boil. Cook until syrup is thick enough to coat the back of a spoon, about 30 minutes. Set aside to cool, then strain.
While syrup is reducing, combine ricotta with remaining 2 tablespoons of honey. Set aside in the refrigerator until ready to serve.
Spread ricotta mixture on each of the 20 pieces of toasts, drizzle with POM peppercorn syrup. Garnish with chopped pistachios and POM Pomegranate Arils.