1 French bread baguette

3 tablespoons Cabot salted butter

3 cups strawberries

3 tablespoons fresh mint

3 tablespoons honey

1/2 cup ricotta cheese

2 tablespoons strawberry jam

2 teaspoons lemon zest

1/4 cup chopped pistachios

Preheat your oven to 375°F.

Slice the French baguette into 1/2 inch thick rounds and brush each slice with Cabot melted butter (Monopoly Bonus Item). Place toastettes on an ungreased baking sheet and bake for 8-10 minutes or until they achieve a light golden brown color.

While the bread is baking, prepare the strawberry mixture. In a small bowl, combine diced strawberries, finely chopped fresh mint, and honey. Toss gently to coat the strawberries in the honey-mint goodness.

In another bowl, mix ricotta cheese with strawberry jam and 1-1/2 teaspoons lemon zest until well combined.

Once the bread slices are toasted, spread the ricotta mixture generously over each slice.

Top the ricotta-covered toasts with the strawberry mixture, ensuring a colorful and flavorful display.

Finish by sprinkling chopped pistachios over the top for a delightful crunch and a 1/2 teaspoon more lemon zest for freshness and color.