I always add fresh, seasonal fruit to my breakfast and brunch recipe creations in the summer so this Summer Berries on Toasted Sourdough is one of my favourite recipes!
Inspired by one of my favourite places to enjoy brunch in Calgary, Alforno Bakery & Café, I’ve created an easy, summery brunch dish using Alforno’s freshly-baked Sourdough Bread. For me, their sourdough bread is perfectly balanced, with a crusty outer crust and soft inside, the taste of the bread is the distinctive sour flavour I love in sourdough.
The sourdough pairs perfectly with the light ricotta and honey mixture, sweetness from the sugar-cinnamon butter and sweet and tart berries in this recipe.
Alforno Bakery & Café has a wonderful dining atmosphere, so when you’re enjoying a meal with a group of friends, it really feels like you’re at someone’s home. The restaurant space is bright and airy which inspired me to create this dish that can be enjoyed with family and friends over breakfast or brunch.
When I first started visiting Alforno, I thought it was a great place for a coffee or meal, I actually had no idea Alforno was a full service bakery! You can pickup up a variety of fresh baked breads and sweets from their bakery and you will not be disappointed with the selection.
I know I certainly will be going back to pickup their sourdough bread so I can make this dish on repeat the rest of the summer. This Summer Berries on Toasted Sourdough might just turn out to be your favourite bite of food this season!
Summer Berries on Toasted Sourdough
- 1 1/2 cups ricotta
- 1 tbsp honey
- 1/4 cup butter, softened
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 cup blackberries
- 4 slices sourdough bread *in Calgary try Alforno Bakery & Café's freshly baked sourdough loaves*
- fresh mint leaves for garnish
- Pre-heat your oven to 325F and line a baking sheet with parchment paper.
- Mix together the ricotta and honey and set aside.
- In a small bowl, mix together softened butter, sugar and cinnamon and set aside.
- Then in another bowl, mix together your blueberries, sliced strawberries, raspberries and blackberries.
- Slice 4 pieces of sourdough bread (3/4 – 1 inch thickness). Spread the butter mixture onto each slice of bread, evenly distributing between the slices and place on your parchment-lined baking sheet.
- Toast the bread slices in the oven for 10 minutes and then remove to a cooling rack.
- While the bread is still warm, serve on a plate topping the bread with the ricotta mixture (dividing evenly between slices), load up with berries and add a mint leaf or two for garnish!
I like to eat this dish with a fork and knife so that you get all of the flavours in every bite.
Alforno’s sourdough bread balances perfectly with the butter, ricotta and fresh berries, giving you the perfect bite of summertime! And you could easily make this in cooler seasons as well, using seasonal fruits and the most wonderfully baked fresh bread.
For those of you in Calgary, or maybe just visiting, stop by Alforno to pick-up a loaf of sourdough bread that you can take home to try this recipe with.
Until the next cooking adventure,