Summer Berries on Toasted Sourdough
Servings: 4 people
Fresh berries, ricotta and locally baked bread come together for the perfect summer breakfast dish that is easy to make for your family and friends.
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Ingredients
- 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
Instructions
- 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!
Notes
Depending on the size of your sourdough bread slices, you may end up with a bit extra of the butter-sugar-cinnamon mixture. If so, you can always save to use on toast again!
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!