For the Tuxedo Strawberries:

1. Melt the white chocolate with 2 tsp. of the shortening in a double broiler or in the microwave. If you microwave, heat the chocolate in 45 second increments and stir in between each cycle.
2. Dip 7 or 8 berries in the white chocolate and set them on a sheet of wax paper to cool.
3. Melt the semi-sweet chocolate with the remaining 2 tsp. of shortening.
4. Dip the remaining strawberries in the semi-sweet chocolate, taking care to reserve about 1/3 of the chocolate for dipping the “tuxedos.”
5. Let the dipped strawberries set for at least fifteen minutes.
6. Dip one side of the white chocolate strawberries in the semi-sweet chocolate at a steep angle. Repeat with the other side to form a “V” on the front of the berry.
7. Put remaining white and semi-sweet chocolate in separate ziploc bags and cut a small hole in the corner of each.
8. Use the semi-sweet chocolate to pipe buttons and bowties onto the tuxedo strawberries. If the bag is piping too much chocolate, dip a toothpick in the chocolate instead and use it to “draw” the details on.
9. Drizzle remaining white chocolate over semi-sweet covered strawberries in a side-to-side motion.
10. Let berries set on the counter or in the fridge for 30 minutes to an hour. Serve cold or at room temperature.

For the Crostini:

1. Thinly slice the strawberries and mix them with the balsamic vinegar. Set aside.
2. Place 10 baguette slices on a sheet pan and drizzle with olive oil. Broil on high for 1-2 minutes or until lightly toasted. Let cool.
3. In a small bowl, mix the ricotta, honey, lemon juice, parmesan cheese, basil, parsley, salt, and pepper.
4. Spread about 1 teaspoon of the cheese mixture onto each baguette slice.
5. Top with 2-3 slices of balsamic-marinated strawberries. Serve immediately.