Yield:4 servings

• 1 tablespoon olive oil, plus more for drizzling

• 4 semi-ripe peaches or nectarines, sliced into ¾- to 1-inch-thick wedges

• Sea salt

• 2 tablespoons unsalted butter

• 1 lemon, halved

• 1 ½ cups ricotta (about 14 ounces) or soft goat cheese

• 4 slices of thick, crusty bread, such as halved ciabatta or baguette (9 to 10 inches long), lightly toasted

• ¼ pound thinly sliced jamón serrano or prosciutto (optional)

• 1 sprig of fresh mint or basil, leaves gently torn

• Freshly cracked black pepper

1. Step 1

   Heat the oil in a 12-inch skillet over medium-high until hot. Add the peaches, season with salt and cook until the slices start to color on the bottom, about 3 minutes. Use tongs to turn them over and cook for 3 more minutes.

2. Step 2

   Add the butter, tilting the pan to spread it around, and continue to cook until the butter has melted and the peaches look soft, about 1 ½ minutes more. Season lightly with salt and squeeze half the lemon over everything. Set aside off the heat to cool slightly. 

3. Step 3

   Spoon the ricotta onto the bread slices and drizzle with olive oil, salt and another squeeze of lemon juice. Place a thin layer of jamón slices on top, if using. 

4. Step 4

   Divide the peaches among the toasts, pouring any pan juices on top. Garnish with fresh herbs and a sprinkling of pepper. Slice in half, if desired and serve immediately.

or to mark this recipe as cooked.