Bring ingredients to near room temperature: remove ricotta from the fridge 10 minutes before starting so it becomes spreadable — cold ricotta won’t cream out smoothly and you’ll lose some of the luscious mouthfeel.

Preheat your grill, grill pan, or broiler to medium-high. A hot surface is key so the peach slices caramelize quickly without turning to mush; caramelization creates complex, roasted sweetness that contrasts beautifully with the tangy ricotta.

Prepare the peaches: halve, pit, and slice each peach into 6–8 thin wedges. Lightly toss the slices in 1 tsp olive oil (from the total), a small pinch of sea salt, and a grind of black pepper—this thin coating helps them brown evenly and prevents sticking.

Grill the peach slices: oil your grill grate or grill pan lightly to prevent sticking, then cook peaches flesh-side down for 1½–2 minutes until you see good grill marks and the edges begin to caramelize. Flip and cook another 30–45 seconds. Work in batches if needed. Do this quickly; prolonged heat will collapse the fruit’s structure and make it soggy.

Toast the sourdough: while peaches are resting, brush each side of the bread lightly with the remaining olive oil or a thin smear of butter and toast on the grill or in a hot skillet for 1–2 minutes per side until golden with faint char. Toasting dries the surface slightly so it holds the ricotta and juices without getting soggy.

Finish the ricotta: in a small bowl, gently fold the ricotta with the lemon zest and 1/8 tsp sea salt (adjust to taste). The zest brightens the mild ricotta and the salt lifts its sweetness — don’t overwork it; you want a light, pillowy texture.

Assemble the toasts: spread about 45 g (≈3 tbsp) of the lemon-zested ricotta over each toasted sourdough slice—spread when the bread is still warm so the ricotta softens slightly and melds with the toast. Arrange 5–6 grilled peach slices per toast in an attractive fan.

Finish with flavor: drizzle each toast with 1 tsp honey, scatter 1 tsp fresh thyme leaves, grind a little black pepper, and add a light pinch of flaky sea salt if using. A final tiny drizzle of olive oil adds gloss and rounds the flavors.

Serve immediately: these toasts are best eaten right away while the toast is still slightly warm and the peaches retain their texture. The contrast of warm grilled fruit and cool ricotta is central to the dish’s appeal.