In a medium bowl, add ricotta. Beat with an electric mixer (I used my whisk attachment, but traditional beaters will do), until light and fluffy, about 2 minutes.

Toss tomatoes and garlic onto a large baking sheet. Drizzle with olive oil. Bake at 400 degrees F for 15 minutes, until blistered and soft. Remove from oven; set aside.

Meanwhile, set a large skillet to medium-high heat. Drizzle bread slices with additional olive oil. Cook slices until golden brown and slightly toasted, about 1-2 minutes per side.

Spoon (or pipe with a plastic bag) whipped ricotta onto toasted bread. Spoon roasted tomatoes on top.

Sprinkle with fresh basil. Add a drizzle of balsamic vinegar or glaze.

Serve warm and enjoy!