Ingredients:

  • 1 large French Baguette (approx. 300g), sliced into 18 half-inch rounds
  • 60 ml Extra Virgin Olive Oil
  • 1 clove Garlic, peeled and halved
  • 450g High-quality Whole Milk Ricotta
  • 450g Fresh Strawberries, hulled and finely diced
  • 30 ml Aged Balsamic Vinegar of Modena
  • 15 ml Raw Honey
  • 1 tbsp Fresh Lemon Zest
  • 1 tbsp Fresh Mint, chiffonade
  • 1 tsp Granulated Sugar
  • 0.5 tsp Flaky Sea Salt
  • 1 pinch cracked Black Pepper

Instructions:

  1. Combine 450g diced strawberries, 30 ml balsamic vinegar, and 1 tsp granulated sugar.
  2. Let the berries sit for 15 minutes at room temperature until they look glossy and deep red.
  3. Place 450g ricotta, 15 ml honey, and 1 tbsp lemon zest in a bowl.
  4. Beat for 2 minutes on medium high until the ricotta looks silky and holds soft peaks.
  5. Arrange 18 baguette slices on a tray and brush with 60 ml olive oil.
  6. Bake at 200°C for 8 minutes until the edges are golden and the center is firm.
  7. Rub the cut side of the garlic clove over the warm bread.
  8. Spread a generous tablespoon of the whipped ricotta onto each warm slice. Make sure to cover the edges.
  9. Top with a spoonful of the macerated strawberries, ensuring you get some of that balsamic syrup.
  10. Sprinkle with fresh mint chiffonade, flaky sea salt, and a pinch of black pepper. Serve immediately for the best texture.