Step 1

1 In a small dry skillet over medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes

Step 2

2 Transfer the nuts to a cutting board to cool, then finely chop

Step 3

3 Toast the bread

Step 4

4 Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices on top of each toast

Step 5

5 Drizzle each with 1/2 teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, 1/4 teaspoon of the thyme and a sprinkle of salt

Step 6

6 Cut each toast in half and serve right away