Ingredients:

  • 1 baguette (340g)
  • 2 tbsp extra virgin olive oil
  • 1 cup part-skim ricotta cheese (250g)
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups fresh strawberries, hulled and diced (300g)
  • 1 tbsp balsamic glaze
  • 8 fresh basil leaves, chiffonade

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the baguette into 3/4-inch rounds and arrange them on a baking sheet.
  3. Lightly brush both sides of each baguette slice with the 2 tbsp olive oil.
  4. Toast the slices for 8–10 minutes, or until the edges are mahogany-colored and the centers are lightly golden.
  5. Place the 1 cup part-skim ricotta, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1/4 tsp cracked black pepper into a food processor.
  6. Pulse for 30–60 seconds until the ricotta mixture is light, airy, and completely smooth.
  7. In a small bowl, gently toss the 2 cups diced strawberries with 1 tbsp balsamic glaze and let them sit for 5 minutes to macerate.
  8. Spoon a generous dollop of the whipped ricotta onto each warm toast slice, smoothing it to the edges.
  9. Top each slice with a spoonful of the macerated strawberries and garnish with a pinch of sliced basil.