2.5Tablespoonsliquid honey(2-3 Tablespoons to taste)
2Tablespoonstoasted pine nutsoptional
chopped fresh basil or tarragonoptional
Instructions
Preheat oven to 350F. Slice the baguette into ½ inch rounds and arrange on the same baking sheet. Brush generously with olive oil. Bake for 10 minutes or until the bread is light golden. Remove from oven and cool completely.
On a plate or a platter arange a dozen or so crostini toasts. Smear each with ricotta, using as much or as little as you like.
Spoon a few roasted strawberries, along with their juices, onto the ricotta toasts. Lightly drizzle with honey.
If desired, finish crostini with a few pine nuts and a sprinkling of chopped herbs. Serve at once. Repeat when the plate is empty.