Strawberry-Balsamic Ricotta Bruschetta

1. Preheat a conventional oven to 400 degrees F.

2. Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.

3. Coat tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.

4. In second small mixing bowl, combine diced strawberries and chopped basil; set aside.

5. Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.

Hints:

Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe.

Grill the tortilla on each side for even more flavor.