Preheat the oven to 400°F (200°C) for perfectly toasted baguette slices.

Slice the baguette into about 1/2-inch thick pieces and lay them on a baking sheet. Brush each slice with olive oil and toast in the oven for 6-8 minutes until golden brown.

In a bowl, combine ricotta with a pinch of salt and pepper, and optionally add honey. Mix until smooth and creamy.

Wash, hull, and chop the fresh strawberries into small pieces.

Spread the ricotta mixture on each toasted baguette slice, then layer the chopped strawberries on top.

Drizzle balsamic glaze over the bruschetta and garnish with sliced basil before serving.