Cut each bread slice in half; place on a baking sheet. Bake at 300° for 7 minutes or until lightly toasted. Remove from oven; cool completely.
Combine ricotta and pepper in a small bowl. Spread about 2 teaspoons cheese mixture on each toast. Top each toast with 2 to 3 raspberries; drizzle evenly with honey. Garnish with mint sprigs, if desired. Serve immediately.