How to Make It
Preheat the oven to 250°F. Line a medium size baking dish or tray with parchment paper.
Add halved cherry tomatoes and unpeeled garlic to the baking dish and toss with olive oil, salt, and pepper. Turn cherry tomatoes cut-side up and bake for one hour at 250°F and then for an additional 15 minutes at 325°F. The edges of the tomatoes should be wrinkled and crisped while the insides remain soft.
Allow the garlic cloves to cool completely. When you can handle them without burning your fingers, squeeze the cloves out of their skin.
Place the roasted garlic cloves, ricotta, parmesan, zest, and lemon juice into a bowl. Using a fork, mash and mix thoroughly.
Spread ¼ of the ricotta mixture onto one side of each toasted bread slice. Split the tomatoes evenly between all four slices and garnish with fresh basil leaves.