Cut the peaches into thick wedges and discard the bone.

Toast the bread slices on both sides on a hot grill, then dial down the grill a little and cook the peach wedges on it for a few minutes, turning them once.

Toast the pine nuts in a skillet for a couple of minutes.

Mix the ricotta cheese in a bowl with a pinch of salt and pepper.

Spread the ricotta on the toasted bread, add the peaches and the Prosciutto di San Daniele. Drizzle on a little honey, add freshly cracked black pepper, some wild fennel, the toasted pine nuts and finally some lemon zest.