Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Add the chopped strawberries, granulated sugar, and lemon zest to a bowl. Stir to combine, cover and set aside at room temperature while you make the crostini. You can do this step ahead and let sit covered at room temp or in the fridge for up to 3 hours.
In the meantime, place the baguette slices on the prepared baking sheet. Lightly spray both sides of each slice with the olive oil spray. Transfer the pan to the oven and bake for 8 to 10 minutes, until lightly golden and toasty. Remove from the oven and let cool for 5 to 10 minutes.
Add the ricotta and honey to a small bowl and mix until evenly incorporated. Before assembling, add the chopped mint to the strawberries and stir to combine.
To assemble, spread a layer of the ricotta mixture over each crostini. Evenly divide the strawberry mixture on top of the ricotta. Serve immediately.
