Prepare the Crostinis:

1. Preheat oven to 375°
2. Slice the baguette into thin round pieces.
3. Brush 1 side of the baguette slices with olive oil.
4. Drizzle with salt and pepper.
5. Spread the rounds on a cookie sheet and bake for 10 minutes.

Roast the Tomatoes:

1. If your oven is not already preheated, preheat it at 375°
2. Slice smaller cherries tomatoes in half and larger ones in quarters.
3. Spread the cut tomatoes onto a cookie sheet.
4. Drizzle with the olive oil and salt and pepper.
5. With your hands or a spoon toss the tomatoes to ensure that each one has olive oil.
6. Roast for 35 minutes or until they crack and expel juices.
7. Remove from the oven and let them rest at room temperature.
8. Transfer them to a bowl, making sure you get all of the juices and flavored olive oil that is on the cookie sheet.

For the Ricotta Spread:

1. Add all ingredients to a small bowl and mix together.
2. Chill in the refrigerator until you are ready to assembly or serve the Crostinis.

To Assemble:

1. Spread each Crostini with a small amount of Ricotta Spread and top with a teaspoon of the roasted tomatoes.
2. Option – drizzle with a bit more extra virgin olive oil.