Roasted Blackberry & Honey Ricotta Toast

A little sweet, a little savory, and just right for slow autumn mornings.

Warm roasted blackberries, creamy honey-whipped ricotta, fresh rosemary, and a delicate drizzle of honey come together over lightly toasted Forage sourdough.

Ingredients

• 2 thin slices Forage sourdough

• 1 cup fresh blackberries

• ½ cup whole-milk ricotta

• 1 tablespoon honey, divided, plus extra for drizzling

• ½ teaspoon finely chopped fresh rosemary

• ½ teaspoon fresh orange zest (optional)

• A small drizzle of olive oil

• Flaky sea salt, to finish

Instructions

1. Roast the blackberries. Preheat oven to 375°F. Gently toss blackberries with a small drizzle of olive oil, 1 teaspoon honey, and half the rosemary. Spread on a parchment-lined baking sheet and roast for 10–12 minutes, until softened and beginning to release their juices.

2. Whip the ricotta. In a small bowl, whip ricotta with the remaining 2 teaspoons honey and a tiny pinch of sea salt until smooth and creamy.

3. Toast the sourdough. Lightly toast Forage sourdough until just golden around the edges.

4. Assemble. Generously spread whipped ricotta over each slice. Spoon the warm roasted blackberries on top, allowing their juices to mingle with the ricotta.

5. Finish. Add a delicate drizzle of honey, the remaining rosemary, a touch of orange zest if desired, and a few flakes of sea salt.

Serve warm and enjoy.