Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Sprinkle the toast with salt. Transfer to the oven and cook 5 minutes, then flip the bread and cook 5 more minutes.
Meanwhile, make the salsa. Add the blackberries to a bowl and, using a fork, lightly smash the blackberries until they are a little saucy. Stir in the basil, jalapeño, lemon or lime juice, and pinch of salt. Store in the fridge until ready to use.
Transfer the bread to a serving board. Spread evenly with ricotta and then top with the blackberry salsa. Drizzle with honey. Eat!