Preheat your oven to 375°F (190°C).

In a medium bowl, toss the halved or quartered fresh strawberries with honey, balsamic vinegar, and a pinch of salt. Spread the mixture evenly onto a parchment-lined baking sheet.

Place the baking sheet in the preheated oven and roast the strawberries for about 15-20 minutes.

In a medium bowl, add the ricotta cheese, a pinch of salt, and a drizzle of olive oil. Whip until smooth and airy.

Slice your crusty bread into thick pieces and toast in a skillet or toaster until golden brown and crisp.

Spread a layer of the whipped ricotta over each toasted slice.

Spoon the warm, roasted strawberries over the whipped ricotta, allowing the juices to drizzle down the sides.

Garnish with fresh thyme leaves and a dash of black pepper. Drizzle with honey if desired, and serve immediately.