Prepare Tribeca Oven Ciabatta Baguette per package instructions.

Slice the Tribeca Oven Ciabatta Baguette at an angle, making ¼” thick slices. Brush with olive oil, and toast in the oven at 375°F for 6 minutes, flipping halfway. Allow the toasted baguette slices to cool.

In a small saucepan, add the balsamic vinegar and bring to a boil. Reduce the heat and simmer, stirring often until reduced enough to coat the back of a spoon. Allow to cool and pour into sauce bottle.

In a stand mixer with a whip attachment, combine ricotta cheese, cream cheese, lemon juice, kosher salt, and black pepper until thoroughly combined. Place mixture in a piping bag and refrigerate.

In a large mixing bowl, toss together strawberries, maple syrup, lemon juice, and kosher salt. Place strawberry mixture into a shallow half-size hotel pan and roast at 375°F for 30-40 minutes, stirring halfway. Remove from oven when berries are fork tender and the berry juices thicken.

Pipe whipped ricotta onto toasted slices of Tribeca Oven Ciabatta Baguette. Spoon roasted strawberries on top. Garnish with drizzled balsamic vinegar and a sprinkle of lemon zest and mint.