Toast the two pieces of bread, or however much bread you are planning toasting.
Remove from the toaster when golden brown.
*Note, this recipe is described as an open-faced toast, not a sandwich.
Spread a layer of the softened, salted butter onto each piece of toasted bread.
Spread a thin layer of raspberry jam on top of the butter.
In a small mixing bowl, quickly mix together the cottage cheese, freshly-ground
black pepper, and Kosher salt.
Add the cottage cheese mixture on top of the butter and jam layers on the toast.
Cut your peaches into slices.
Arrange the peaches on top of the cottage cheese layer.
Drizzle with honey.
Add a drop or two of champagne vinegar on top of each slice of peach.
Garnish with some finely-sliced fresh chives, and serve immediately.