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.
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!
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!