Summer Berry, Ricotta and Fruit Bread Toasts

No baking required this week, instead a delicious and easy suggestion from Food Editor Claire Aldous for a fabulous breakfast on Christmas day with a chilled glass of bubbles. Enjoy!

Gently combine the ricotta, zest and curd in a bowl.

Hull the berries and cut the strawberries into small wedges.

Spread each toast with ricotta and top with the berries.

Drizzle with a little passionfruit in syrup and garnish with a mint leaf. Dust with icing sugar and serve. Makes 10-12 toasts depending on the size of the loaf

1 loaf good fruit bread, sliced and toasted
200 grams Clevedon Buffalo ricotta
finely grated zest 1 lemon or lime
1/3 - 1/2 cup lemon or lime curd
1 punnet each raspberries and strawberries
passionfruit in syrup
small mint leaves
icing sugar