A simple, summery toast that leans on good crusty bread, whole milk ricotta, and a ripe peach. Adjust the amount of ingredients based on the size of your toast. You want enough creamy ricotta to cover your bread, a hit of salt and coriander for a pop of flavor, and just enough peach slices to cover the bread without overlapping. If you're making this out of season, swap pitted cherries, pear, persimmon, or citrus fruit for the peach.
Lightly toast the bread and spread with a thick coat of ricotta.
Crush the coriander in a mortar and pestle or lay on a cutting board and press the edge of a small pot to crush the seeds. Scatter crushed coriander and a pinch or 2 of salt over the ricotta.