Sourdough toast with glazed strawberries

Hull the strawberries, slice the larger ones, and halve the smaller ones. Place them in a bowl, add the sugar and balsamic glaze, and mix thoroughly. Let them marinate in the fridge for at least two hours; during this time, the strawberries will release their juices and form a glossy sauce.

Butter both sides of the sourdough bread slices and grill them on a hot grill or grill pan until both sides are crispy.

Meanwhile, prepare the whipped ricotta. Place the ricotta and maple syrup in a blender and blend until smooth and airy.