Blackberry & Ricotta Toast

This recipe started with a bowl of blackberries I couldn’t stop staring at—ripe, sweet, and begging for a little gilding. I give them a quick glaze that amplifies their shine, then pile them onto warm, homemade ricotta spread over toasted bread. A drizzle of lemon-balm honey and a handful of toasted walnuts add bright herbaceous lift and satisfying crunch. It’s an easy, beautiful way to turn a garden pick into a moment: breakfast, snack, or a simple dessert that tastes like summer. Read on for the recipe, a quick ricotta how-to, and a tiny jar of honey you’ll want on everything.

I’ve got about 20 blackberry plants that are producing heavily this year, so expect more dark-fruit recipes like this in the future — granitas, sorbets, juices, ice cream, sauces, vinaigrettes, preserves… you name it, it’s happening.