Nutrition per serving may change if servings are adjusted.
2 cups seeded and coarsely chopped assorted tomatoes
2 medium shallots, cut into thin wedges
¼ teaspoon salt
5 strawberries, quartered
1 cup part-skim ricotta cheese
2 tablespoons honey
½ teaspoon lemon zest
6 ounces whole grain baguette-style French bread
Nonstick cooking spray
10 teaspoons balsamic glaze
2 tablespoons coarsely snipped fresh basil
¼ teaspoon freshly ground black pepper
Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper. Arrange tomatoes and shallots in prepared pan; sprinkle with salt. Bake 45 minutes or until tomatoes are light brown and slightly dry and shallots are golden, stirring twice. Transfer to a medium bowl. Stir in strawberries; cool slightly.
Meanwhile, in a small bowl combine ricotta cheese, honey, and lemon zest.
Increase oven temperature to 425°F. Cut bread diagonally into 20 slices; lightly coat both sides with cooking spray. Place on a large baking sheet. Bake 5 to 7 minutes or until light brown and crisp, turning once.
Spread bread slices with ricotta mixture. Top with tomato mixture and balsamic glaze, basil, and pepper.