Combine Organic Mini Cucumbers and vinegar in a bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.
Cut organic snap peas into bit size pieces and toss with olive oil, season with salt and pepper.
Mix lemon juice and ricotta. Spread ricotta mixture on toasted bread, top with drained cucumbers and snap peas.
Sprinkle with sesame seeds and parsley leaves and season with more salt and pepper if desired.