In a large bowl, beat the ricotta, cream, salt, the lemon zest and juice, and dill pollen until the ricotta is light and fluffy, about 3 minutes.
Heat a large cast-iron skillet over medium-high. Brush both sides of the bread with oil. Working in batches, toast the bread in the skillet until golden, 2 to 3 minutes per side.
Cut the toasts in half. Spread with the whipped ricotta, drizzle with the honey, and top with the walnuts.