Cut the bread into half inch slices. I loved the way this tasted with a fresh baguette right out of the oven but you can toast the slices for a little extra crunch or even brush them with some olive oil and then bake on a sheet at 400F for a few minutes.
Spread ricotta on each piece of bread.
Add toppings. I paired salmon with dill, cucumbers with mint, radishes with dill, hard boiled eggs with chives, and give the fruit a drizzle of honey.
Video
Notes
If you want to make this in advance I recommend toasting the bread in the oven first.
You can sub chicken eggs for quail.
Feel free to use what's in season and add your favorite ingredients.
If you're toasting the bread let it cool before spreading the ricotta on top.