Set oven temperature to 400ºF (200ºC).

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

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

Slice bread into 12 half-inch slices. In a small bowl, whisk together 1 tbsp olive oil and 1 minced garlic clove. Brush both sides of each bread slice with the garlic olive oil and sprinkle with salt and pepper. Bake at 400ºF (200ºC) for 10-12 minutes or until well toasted.

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