Summer Berries on Toasted Sourdough
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.
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
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Pre-heat your oven to 325F and line a baking sheet with parchment paper.
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Mix together the ricotta and honey and set aside.
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In a small bowl, mix together softened butter, sugar and cinnamon and set aside.
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Then in another bowl, mix together your blueberries, sliced strawberries, raspberries and blackberries.
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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.
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Toast the bread slices in the oven for 10 minutes and then remove to a cooling rack.
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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!
Recipe 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!