• Action: Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush both sides of each slice lightly with the ¼ cup of olive oil.
• Why this step is important: Brushing with olive oil not only adds a lovely, fruity flavor but also helps the bread to toast evenly to a beautiful golden brown. It also creates a slight barrier, which helps prevent the bread from getting soggy from the toppings.
• Action: Bake for 8-10 minutes, flipping the slices halfway through, until they are golden, crisp, and toasted. Remove from the oven and set aside to cool. These are now your crostini.

Step 2: Prepare the Whipped Ricotta

• Action: In a small bowl, combine the 1 cup of whole milk ricotta cheese, 1 tablespoon of honey or maple syrup, and a small pinch of salt. Use a whisk or a fork to whip the ingredients together until the mixture is smooth, creamy, and aerated.
• Why this step is important: Whipping the ricotta transforms it from dense to light and fluffy, making it easier to spread and giving it a more luxurious mouthfeel. The touch of honey enhances its natural sweetness and balances the flavors.

Step 3: Prepare the Strawberry Topping

• Action: In a medium bowl, gently combine the 1 ½ cups of diced strawberries, ¼ cup of sliced fresh basil, and 1 tablespoon of balsamic glaze. Season with a small pinch of salt and a few grinds of fresh black pepper. Stir to combine.
• Action: Let the mixture sit at room temperature for at least 15-20 minutes. This process is called macerating.
• Why this step is important: Macerating is a crucial step. The salt and balsamic draw the natural juices out of the strawberries, creating a light, flavorful syrup. This also allows time for the flavors of the strawberry, basil, and balsamic to meld together into a cohesive and delicious topping.

Step 4: Assemble the Bruschetta

• Action: Just before you are ready to serve, assemble the bruschetta. Spread a generous layer of the whipped ricotta mixture onto each cooled crostini.
• Action: Use a slotted spoon to scoop the strawberry mixture onto the ricotta, allowing any excess juice to drain away first.
• Why this step is important: Using a slotted spoon is key to preventing soggy bread. You want the flavorful fruit topping, not the pool of juice it was sitting in.
• Action: Arrange the finished bruschetta on a platter. Drizzle lightly with additional balsamic glaze and garnish with a few small basil leaves, if desired. Serve immediately.