01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper.
02 -
In a bowl, combine sliced strawberries with honey and balsamic vinegar. Spread evenly on the prepared baking sheet and roast for 15–20 minutes, until softened and caramelized. Allow strawberries to cool slightly.
03 -
In a separate bowl, blend ricotta, powdered sugar, and vanilla extract. Whip with a hand mixer or vigorously whisk until the mixture is smooth and creamy.
04 -
Brush both sides of the bread slices with olive oil. Toast in a skillet over medium heat or in a toaster until golden and crisp.
05 -
Spread a generous layer of whipped ricotta onto each toast. Spoon roasted strawberries over the ricotta. Garnish with fresh mint leaves if desired and serve immediately.