Preheat your oven to 400°F (200°C).

In a bowl, combine the halved strawberries, honey, and balsamic vinegar. Toss until the strawberries are well coated. Spread them out on a baking sheet lined with parchment paper.

Roast the strawberries in the preheated oven for 20-25 minutes, or until they are soft and caramelized. Remove from the oven and let cool slightly.

In a mixing bowl, combine the ricotta cheese, vanilla extract, and salt. Use a hand mixer or a whisk to whip the mixture until it’s smooth and creamy.

While the strawberries are cooling, brush the slices of bread with olive oil on both sides. Toast them in a skillet over medium heat or in the oven until golden brown and crispy.

To assemble, spread a generous layer of the whipped ricotta on each slice of toasted bread. Top with the roasted strawberries.

Garnish with fresh mint leaves if desired. Serve immediately.