Ricotta Berry Breakfast Crostini

Crostini usually make their appearance as an appetizer.  They are merely little pieces of toast topped with anything from a nice brush of olive oil and salt to almost anything else on the planet.  And since toast for breakfast isn’t exactly a new idea, what have we been waiting for?


One more thing….SPRING, SPRING, SPRING, SPRING!  Hi, spring!  How are you?  What took you so long?  Can you stay for a while?  Like a really long time?  Can I take my winter coat to the dry cleaners?  Please let me know.  Thanks.

Ricotta Berry Breakfast Crostini


  • 12 baguette slices (cut on diagonal for more surface area)
  • ½ cup ricotta cheese (if you can get fresh, it’s a beautiful thing)
  • 2 teaspoons honey
  • 1 cup sliced strawberries or whole raspberries

1. In a toaster or a preheated 350°F oven, toast the baguette slices until they are very lightly browned, about 3 minutes.

2. Meanwhile, in a small bowl combine the ricotta and honey.  Spread the ricotta mixture evenly over the toasted bread slices, and evenly distribute the berries over the tops.

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