How to Make It
Heat coriander and cumin in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces. Place poppy seeds and honey in a small bowl; add cracked coriander and cumin and stir to combine. (If honey is too thick to stir, heat in a small saucepan over low or microwave on high until warm, about 30 seconds.)
Transfer honey to a small jar with a tight-fitting lid and let stand at room temperature overnight. Store at room temperature for up to 1 month. Drizzle over tomatoes and open-faced tomato toasts.