Preheat your oven to 400°F (200°C).

In a baking dish, combine the cherry tomatoes, minced garlic, 2 tablespoons of olive oil, salt, and pepper. Toss to coat the tomatoes evenly. Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are soft and slightly caramelized.

While the tomatoes are roasting, arrange the baguette slices on a baking sheet. Drizzle lightly with olive oil and season with a pinch of salt. Toast in the oven for about 5-7 minutes, or until the edges are golden and crispy.

Once the tomatoes are roasted and the bread is toasted, remove both from the oven. Spread a generous layer of ricotta cheese on each toasted baguette slice.

Spoon the roasted tomatoes over the ricotta, ensuring each crostini gets a good amount of the flavorful topping.

Finish with a drizzle of olive oil, a sprinkle of salt, and torn fresh basil leaves on top. For an extra touch of flavor, drizzle with balsamic glaze if desired.