Preheat the oven to 400ºF.

In a small baking dish, combine tomatoes, 1 tablespoon olive oil, 2 minced garlic cloves, and 1/4 teaspoon each salt and pepper. Bake for 20 minutes or until the tomatoes have slightly burst. Refrigerate until ready to use.

In a blender or food processor, combine ricotta, 1 minced garlic clove, 1 tablespoon olive oil, 1/2 cup fresh basil, and 1/4 teaspoon each salt and pepper. Blend until smooth, then refrigerate until ready to use.

Slice bread into 12 1/2-inch slices. In a small bowl, whisk together 1 tablespoon olive oil and 1 minced garlic clove.

Brush both sides of each bread slice with garlic olive oil and sprinkle with salt and pepper. Bake at 400ºF for 10-12 minutes or until toasted well.

When ready to serve, spread each cooled bread slice with 1-2 tablespoons of the ricotta mixture, top with 2-3 tomatoes per toast, sprinkle with fresh basil, and drizzle balsamic glaze on top.