Heat a grill pan to medium. Brush each side of the bread with the olive oil. Grill the bread until toasted, 2-3 minutes per side. Set the bread aside.
Heat a saute pan over medium-high heat. Add remaining 1 tablespoon olive oil and heat until it shimmers. Add the cherry tomatoes to the olive oil and toss to coat. Cook the tomatoes over medium high heat, stirring occasionally, until they are wilted and starting to burst, 5-6 minutes.
Slather each piece of toasted bread with 2 tbsp ricotta and top with one-quarter of the burst tomatoes. Repeat with the remaining three slices. Drizzle each slice with balsamic reduction, then sprinkle with chopped basil, sea salt, and cracked black pepper. Serve immediately.
Variation: Corn Salsa Ricotta Toast
4 slices thick-cut rustic bread, such as sourdough
1 tbsp olive oil, plus extra for drizzling
2 ears leftover grilled corn
¼ red onion, thinly sliced
1 tbsp oregano, chopped
1 lime, zested and juiced
½ c. ricotta cheese, divided
Cracked black pepper, to taste
Maldon sea salt, to taste
Slice the corn from the cobs and toss with the red onion, oregano, lime juice, and lime zest. Prepare the toast as instructed, and top with the corn salsa.