Step 1

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.

Step 2

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.

Step 3

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.