Summer Berry Breakfast Tartlets—Simple, Chic Way To Start The Day!

Good morning, lovelies! How was your weekend? Did you do anything fabulous? Boyfriend and I had a super low-key few days—it felt so good! We went to the movies, checked out a new restaurant in Williamsburg and made BLT sandwiches. 

I'd love to share a super-quick recipe idea with you this morning, if you're interested: Simple Summer Berry Breakfast Tartlets! To be honest, I've been getting a little bored of smoothie-mania. I need something pretty (and tasty) to look forward to waking up for, what about you? But who has time, right? Aha! Well, these mini tarts use good-quality English muffins as the base. They toast up in about 3 minutes—top those with ricotta, berries, honey and a few pistachios, you have a quickie breakfast that's easy and elegant (they remind me of the miniature berry tartlets I used to see in the patisserie window next to my apartment in Paris)! Feel free to swap in different berries and/or nuts to perfectly suit your taste...

SUMMER BERRY BREAKFAST TARTLETS
SERVES: 4

2 good-quality English muffins, cut in half to make 4 rounds
1/2 cup goat milk ricotta cheese or other reduced-fat ricotta cheese
1 pint raspberries or blueberries
4 teaspoons honey
1/4 cup chopped pistachios 

1. Preheat a toaster oven or regular oven on the convection setting to 350˚. Arrange English muffins on a baking sheet and bake until lightly toasted, 2 to 3 minutes; let cool slightly. 
2. Spread 1 to 2 tablespoons ricotta on each English muffin half. Top with berries and 1 tablespoon each honey. Sprinkle with pistachios. 

What do you make for breakfast when you're feeling a little fancy (but still kind of lazy)? I'd love to know! My mom would make me strawberry-yogurt-grape nut parfaits when I was in school—they were so darn pretty and couldn't be easier to make. Well, I guess minus having to slice berries. Anyway, leave your breakfast idea in the comments if you have one! xo Erin