Strawberry-Ricotta Bruschetta

2 tablespoon(s) packed brown sugar
2 tablespoon(s) balsamic vinegar
1/4 teaspoon(s) vanilla extract
1 pound(s) strawberries, hulled and cut into 1/3-inch slices
8 slice(s) (each 3/4 inch thick and 5 inches wide) rustic country bread
1 container(s) ricotta cheese
1 bunch(es) (about 32 leaves) basil, torn if large

In large bowl, stir brown sugar, vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour. Toast bread until golden brown. Cool completely. Spread 2 tablespoons on each bread slice. Alternate strawberries and basil leaves in a single layer, overlapping slices. Drizzle strawberry juices over top and serve.

Good Housekeeping