Whipped Ricotta and Raspberry Tartine with Mint Honey

Growing up, my family made many attempts to have a garden. But, despite all of our best efforts, the only thing we seemed capable of keeping alive was our raspberry bushes. I remember waking up on warm summer mornings and picking fresh berries to put in my yogurt. There is something so satisfying about fresh raspberries!

Though I no longer have raspberry bushes, I can’t eat them without thinking of my childhood summers.

This versatile recipe can be used with whatever fresh fruit is in season and is great to serve as a side with brunch or a light lunch. If I serve this for lunch, I usually add some arugula.


6 Servings | 15 Minute Cook Time | 25 Minutes Total Time


2 1/2 cups fresh raspberries

3 tbs extra virgin olive oil

2 tbs balsamic vinegar

1/2 cup fresh mint, roughly chopped

1 clove of garlic, chopped

1/4 cup of honey

1 1/2 tbs lemon juice

2 cups ricotta cheese

1 loaf of sourdough bread, sliced




Step 1: Preheat over to 400º. Skip this step if you prefer to toast your bread.

Step 2: In a medium-sized bowl, combine the raspberries, olive oil, balsamic vinegar, 1/4 cup of the mint, garlic, and a dash of salt and pepper. Let sit for 10-15 minutes while you prep the ricotta and honey.

Step 3: In a glass jar, combine the honey, lemon juice, and the remaining 1/4 cup of mint. Stir until well combined. Season with salt and pepper as desired.

Step 4: Whip the ricotta in a food processor until creamy. If you don’t have a food processor, you can do this by hand.

Step 5: Place bread on a baking sheet and drizzle with olive oil. Season with salt. Toast in the oven for 3-5 minutes, until bread is lightly toasted.

Step 6: Spread the ricotta over the bread. Top with the berries and honey.



Get the latest news on pick-your-own raspberries here or order some for curbside pick-up!

Olivia Swindler is a friend of a Weaver’s Orchard employee who lives and works in Grenoble, France. Her first book, “Cynthia Starts a Band” comes out October 2021. Follow along with Olivia’s reading and writing adventures on her website: oliviaswindler.com or on Instagram @oliviaswindler.