Preheat ovem to 350. Brush bread slices with olive oil and bake until just crisp, about 10 minutes.

Halve, pit, and thinly slice peach.

Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper.

Tear prosciutto into feathery pieces and drape a few slices over ricotta on each.

Drizzle each with honey and top with 2 peach slices.