June 6th, 2013
By Paula Bowman
Preheat oven to 400°F.
In a bowl, combine ricotta, honey, and thyme together and mix well. Refrigerate until needed.
In a baking dish, combine strawberries with sugar, butter and vanilla and toss gently to coat. Arrange in a single layer and bake until strawberries are softened and liquid is beginning to thicken, about 12-15 minutes. Add balsamic vinegar, stir gently and let cool.
To serve, spread ricotta mixture over toasted bread and spoon strawberries over top.