Ingredients:

  • 1 French Baguette (300g), sliced into 1/2 inch rounds
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 cup (250g) Whole milk ricotta
  • 1 tsp (5ml) Lemon zest, finely grated
  • 2 tbsp (30ml) Raw honey, divided
  • 1 drop Natural beet juice
  • 2 cups (300g) Fresh strawberries, hulled and quartered
  • 1 tbsp (15ml) Aged balsamic vinegar
  • 1 tbsp (15ml) Fresh mint or basil, chiffonade
  • 1 pinch flaky sea salt

Instructions:

  1. In a medium bowl, combine the quartered strawberries, balsamic vinegar, and 1 tablespoon of honey. Toss gently and let macerate for at least 10 minutes until a natural syrup forms.
  2. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 6–8 minutes until golden brown and crisp.
  3. In a separate bowl, use a hand mixer to whip the ricotta, lemon zest, remaining 1 tablespoon of honey, and beet juice until light and airy.
  4. Spread a generous layer of whipped ricotta onto each cooled baguette slice, top with the macerated strawberries, and garnish with fresh mint and a pinch of sea salt.