If want to grill your toast, get a griddle pan on a high heat and drizzle a slice of sourdough with olive oil. When the griddle pan is smoking hot, grill the bread on both sides, you’re looking for those beautiful dark char lines. Season with salt once done and repeat with the remaining slices. You can simply toast the bread in a toaster if you’d prefer.

Grab yourself a large bowl and whisk the ricotta for 2-3 minutes (it’ll be worth it I promise!) until silky smooth and fluffy. Season with salt and a little pepper. Thinly slice the peaches and roughly chop the pistachios. If your peaches are on the harder side, you can slice then thinly with a very sharp knife, peeler or mandolin, like we've done in this image. If they are juicy and ripe, you might want to keep them a little chunkier.

Spread a generous amount of the whipped ricotta on each slice of toast, creating swirls with the back of a spoon if you’re feeling artistic. Arrange the sliced peaches on the ricotta and top with a drizzle of honey, some chopped pistachios, a drizzle of olive oil and some extra salt.