• Place the balsamic vinegar, honey, and 1/4 teaspoon of kosher salt in 2-quart saucepan. Stir the ingredients together. Add the prunes and place the saucepan over medium heat and bring it to a simmer (200 degrees F). Remove the saucepan from the heat, cover the pot with a lid and let the prunes steep for 15 minutes.
• Remove the prunes from the liquid and place them in a small bowl. Let the prunes and the honey balsamic glaze cool to room temperature.
• While the prunes and honey balsamic glaze cool prepare the ricotta cheese. Place the ricotta in a small mixing bowl. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper to the ricotta cheese. Use a whisk to whisk the ricotta cheese for about 30 seconds until the ingredients are well combined. Set the ricotta cheese aside.
• Brush the four slices of bread with the 2 tablespoons of olive oil. Heat a nonstick skillet on high until very hot. Depending the size of the pan place 2 or 4 slices of the bread oil side down into the hot skillet. Reduce the heat to medium-high heat. Toast the bread for 2-3 minutes until the edges and some of the middle portion of the bread is toasted.
• Occasionally press down on the center of the bread with a spatula to make sure of the surface of the bread comes into contact with the hot pan. Toast the other side of the bread for 30 seconds. Remove the bread from the skillet and place it on a baking sheet or wooden board.

Assemble the Ricotta Toast

• Place 1/4 of the ricotta cheese on each slice of toast. Take a slice of prosciutto, tear it half and arrange it on top of the ricotta cheese. Repeat for each slice of toast. Arrange 3 or 4 prunes on top of the prosciutto. Sprinkle the chopped nuts and fresh herbs on top. Next drizzle the honey balsamic glaze across the toast. For a little extra saltiness sprinkle some flaky sea salt across the top.