Steps

1. Preheat the oven to 400 degrees F.
2. Cut one sourdough baguette into 1/4 inch slices. Brush each side with olive oil and season with salt.
3. Place each baguette slice on a baking sheet and bake for about 10 minutes (flip the baguette slices at the halfway mark).
4. In a bowl, mix together 2 1/2 tablespoons white balsamic vinegar, 2 tablespoons of olive oil, 2 teaspoons of honey, and 1 teaspoon of salt until combined.
5. Dice 1 cup of cherry tomatoes and 1/2 cup of strawberries, then add to the mixture.
6. Chop about 3 or 4 tablespoons of fresh basil. Add 2 tablespoons to the mixture and save the rest for later. Let the mixture sit for about 15 minutes.
7. Cut the mozzarella ball into slices that will fit on top of the baguette slices.
8. Place the toasted baguette slices on a serving tray, then top each with one mozzarella slice and one spoonful of the tomato/strawberry mixture. Drizzle each with extra dressing from the mixture if desired. Sprinkle the remaining chopped basil over the finished bruschetta.