Strawberry and Ricotta Bruschetta

Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.

• 12 1/2-inch-thick baguette slices
• 1 Tbs. extra-virgin olive oil
• 3/4 cup chopped strawberries
• 2 tsp. chopped fresh mint
• 1-1/2 tsp. balsamic vinegar
• 3/4 cup whole-milk ricotta
• 1 Tbs. honey
• Fine sea salt

Position a rack about 4 inches from the broiler and heat the broiler on high. Put the baguette slices on a baking sheet and brush with 1 Tbs. extra-virgin olive oil. Broil just the oiled side until lightly toasted, about 1 minute.

In a medium bowl, toss the strawberries with the vinegar and mint.

In a small bowl, combine the ricotta with the honey and 1/4 tsp. salt. Spread the ricotta mixture on the toasted side of each slice of baguette and top with the strawberry mixture.