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Summer Berries on Toasted Sourdough | cookinginmygenes.com

Summer Berries on Toasted Sourdough

Course: Breakfast, brunch
Cuisine: American
Keyword: berries, breakfast, brunch, toast
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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.



  • 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


  1. Pre-heat your oven to 325F and line a baking sheet with parchment paper.

  2. Mix together the ricotta and honey and set aside.

  3. In a small bowl, mix together softened butter, sugar and cinnamon and set aside.

  4. Then in another bowl, mix together your blueberries, sliced strawberries, raspberries and blackberries.

  5. 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.

  6. Toast the bread slices in the oven for 10 minutes and then remove to a cooling rack.  

  7. 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!