Preheat oven to 420°F. Line a baking sheet with parchment paper.
Place cherry tomatoes in a mixing bowl. Season with extra virgin olive oil, salt, and pepper.
Arrange the onto the baking sheet and roast for approx. 20 minutes.
Reduce the oven temperature to 375°F.
Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet lined with parchment paper.
Toast until lightly golden, 10 to 12 minutes (turning halfway through).
Remove from the oven and let the slices cool for 5 minutes.
Spread a teaspoon of sun-dried tomato paste over each bread slice.
Season ricotta with salt and black pepper.
Spread it over bread slices.
Drizzle with extra virgin olive oil and top with roasted tomatoes.
Garnish with fresh basil leaves.
Serve and enjoy.