Preheat your oven to 350 F (175 C).
Slice the baguette into 12 ½-inch slices and toast them for 5 minutes, or until nicely toasted.
While the toasts are toasting, finely chop the strawberries until you have ½ cup.
In a small saucepan, combine the balsamic vinegar and brown sugar. Reduce over medium heat for 6-8 minutes, until thickened.
Prepare the lemon zest.
Combine the strawberries and lemon zest in a bowl. Add the reduced balsamic vinegar and gently stir.
Spread a bit of ricotta on each toast, then top with the balsamic strawberries.