Ingredients:

  • 1 cup (240g) whole milk ricotta cheese
  • 1 tbsp (15ml) honey
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tsp (2g) lemon zest, finely grated
  • 1 pinch (1g) kosher salt
  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) fresh lemon juice
  • 1 French baguette, sliced into 1/2 inch (1.3cm) rounds
  • 3 tbsp (42g) unsalted butter, softened

Instructions:

  1. Heat a non-stick skillet over medium heat. Spread a thin layer of softened butter on each side of the baguette slices and toast for 2–3 minutes per side until mahogany-colored and firm. Remove and let cool slightly.
  2. In a food processor or bowl with a hand mixer, combine ricotta, 1 tbsp honey, vanilla, lemon zest, and salt. Whip on high for 1–2 minutes until stiff peaks form.
  3. In a small bowl, toss the quartered strawberries with lemon juice and 1 tbsp honey.
  4. Spoon a generous dollop of whipped ricotta onto each toasted baguette round and top with 2–3 strawberry pieces.