Quickly wash the strawberries and leave them on kitchen paper to dry. Then, after removing the crown of leaves at the top, cut them into large pieces and put them in a bowl. Season with the olive oil, balsamic vinegar and a pinch of salt, stir and leave to marinate. Toast the slices of bread on both sides in a grill pan (or a heavy-bottomed frying pan) and spread the ricotta on them. Put a spoonful of the marinated strawberries on each slice and, to finish off, add a pinch of pepper and a leaf of basil or mint, according to taste.