Bruschetta with strawberries, ricotta & honey

1. Preheat the oven to 180° and cut the ciabatta bread into 10 slices. Rub them with olive oil and salt. 2. Bake for 7 minutes in the preheated oven. 3. Cut the strawberries into 4 pieces and place them in a baking dish. 4. Drizzle them with 2 tablespoons of honey and balsamic vinegar. Place them in the oven, just below the grill at 200°, for 10 minutes. 5. Afterwards, stir the ricotta together with half a tablespoon of honey, lemon zest, a drizzle of olive oil, pepper and salt. 6. Spread the ciabatta slices with a layer of mixed ricotta and Callas Pure Strawberry Light Confiture. Top with the roasted strawberries. 7. Finish each bruschetta with a dot of Callas Pure Strawberry Light Confiture and pistachio nuts.