BRUSCHETTA WITH BAKED STRAWBERRIES AND HONEY RICOTTA

Philosophers have long searched for the recipe of happiness to no avail. They say there is no such thing. However, if its definition as the add up of pleasures and happy moments is accurate, then this bruschetta is a good start. Especially if it is cooked by you.

INGREDIENTS

1kg strawberries, hulled, halved if large
Finely grated zest and juice of 1 orange, plus extra zest to serve
1/4 cup (90g) honey
1 vanilla bean, split, seeds scraped or 1 tsp vanilla-bean paste
4 thick slices brioche
Honey ricotta
1 cup (240g) ricotta
1 tsp vanilla-bean paste
1 tbs honey
Finely grated zest of 1/2 orange
METHOD

Preheat the oven to 180°C. Line a baking dish with baking paper. Add strawberries, orange zest and juice, honey and vanilla pod and seeds, and toss to combine. Bake for 20 minutes or until berries are soft. Set aside to cool.
Preheat grill to high. Toast brioche for 1-2 minutes each side until golden.
Meanwhile, for the honey ricotta, place the ricotta in a large bowl and beat with a wooden spoon to loosen. Add the vanilla-bean paste and stir to combine. Transfer to a serving bowl. Drizzle with honey and sprinkle with orange zest.
To serve, spread the ricotta over brioche, top with strawberries and drizzle with strawberry syrup.