Crostini with ricotta and berries

Ingredients:

• 8 1/4-inch thick slices of ciabatta, cut on the bias
• 1/4 cup olive oil
• 1/4 cup plus 1 tbsp sugar
• 2 tbsp. ricotta room temperature
• 0.5 tsp vanilla extract
• 2.5 cups assorted fresh berries (strawberries, cherries, blackberries) or fruits of your choice
• Honey to drizzle
• Sea salt flakes for sprinkling

Preparation:

1. Brush both sides of the ciabatta slices with olive oil and sprinkle with 1/4 cup sugar, rubbing gently and evenly.
2. Heat a large skillet over medium heat. Place the sugared bread in the skillet and toast for 2 minutes on each side until golden brown and the sugar caramelizes. Transfer the bread to a wire rack and let cool.
3. In a medium bowl, combine the ricotta, vanilla, and remaining 1 tablespoon sugar with a rubber spatula. Divide the mixture among the toast slices and spread evenly. Top with berries, drizzle with honey, and sprinkle with flaky salt.