Add ricotta, lemon zest, honey, salt and black pepper to a medium sized bowl and whip using a hand mixer or stand mixer until fluffy, about 2 minutes. Chill until ready to assemble.
In a small bowl, whisk together olive oil, white balsamic vinegar, honey, black pepper. Toss vinaigrette with strawberries and basil and refrigerate for at least 15 minutes.
Assemble baguette rounds on a large baking sheet and rub each bread slice with the cut side of the garlic pieces. Drizzle the bread with olive oil and broil until golden brown and crispy, about 4 minutes. Flip and repeat the same process on the other side. Watch these carefully so they don't burn.
Remove from oven and allow rounds to cool on baking sheet. To assemble the bruschetta, spread 1/2 tablespoon of whipped ricotta on each round and top with strawberry basil mixture.
Optional: if you want really to impress your crowd, assemble on your serving tray and garnish right before serving. Suggested garnishes: high quality olive oil, flaky sea salt, freshly cracked black peppercorns and more torn basil leaves.
If you have any leftover whipped ricotta, save it! It is awesome with just plain berries, as a topping on pancakes or as a spread for toast.