Ingredients:

  • 1 French Baguette (approx. 10 oz / 280g), sliced into 1/2-inch rounds
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 pinch Sea salt
  • 1 cup (250g) Whole milk ricotta cheese, drained
  • 1 tbsp (15ml) Wildflower honey
  • 1/2 tsp Lemon zest, finely grated
  • 1/4 tsp Vanilla bean paste
  • 1 lb (450g) Fresh strawberries
  • 1 tbsp (15ml) Aged balsamic glaze
  • 8 Fresh mint leaves, chiffonade

Instructions:

  1. Slice the green tops off the strawberries in a V shape to create the top of the heart, then slice the berry vertically.
  2. Preheat oven to 190°C. Arrange baguette slices on a baking sheet, brush with olive oil, and sprinkle with a pinch of sea salt. Toast for 5 minutes until edges are golden brown and crackling. Remove and let cool slightly.
  3. In a food processor or using a hand mixer, combine ricotta, honey, lemon zest, and vanilla bean paste. Whisk for 2 minutes until the texture is smooth, airy, and velvety.
  4. Spread a generous tablespoon of the whipped ricotta onto each cooled crostini. Top with two overlapping strawberry hearts. Garnish with a drizzle of balsamic glaze and a scatter of mint ribbons.