Toast the bread in the toaster or on
a griddle pan for a stripy effect. Melt
one-quarter of the butter in a frying pan.
When it foams, add the strawberries,
cut-side down, and fry over a high heat
for 2 mins or until starting to caramelise.
Add the remaining butter, the honey and
vanilla, and swirl to make a sticky sauce.
Stir in the almonds and salt.
Dollop or spread the ricotta onto the
hot toast, then spoon over the hot berries
and honey-nut butter. Serve straight away.