Preheat to 400F.Place baguette slices onto a lined baking sheet, and brush with olive oil.On a second lined baking sheet, add chopped broccoli florets and drizzle with roughly 2 tbsp of olive oil, and season with sea salt. Toss the broccoli to coat.Leaving bulb skins on for roasting, rub the garlic bulb with excess olive oil from the sheet with your hands, and place onto the sheet.Place both sheets into the oven; broccoli on the top rack and bread on the bottom rack.Roast for about 10–12 mins, or until the baguette is golden brown, then remove it from the oven.Continue to roast the broccoli and garlic, until garlic is tender and broccoli is browned nicely and has a bit of char, about 15 mins longer.Meanwhile, you can make my homemade vegan ricotta cheese within 10 mins.Remove broccoli and garlic from the oven and set aside to cool to the touch.Optional: Toast walnuts and chop them as an additional topping.While everything cools, in a small bowl, whisk together the maple syrup, white wine vinegar, and red pepper flakes. Set this maple-chilli sauce aside.As soon as the garlic is cool enough to handle, remove the cloves from the bulb skins, and place it into another small bowl. Mash the garlic with a fork to create a paste.Next, add your vegan ricotta in the garlic paste and mix well. Taste and season with salt and black pepper,Spread the vegan ricotta over each baguette slice, add roasted broccoli, and sprinkle with chopped walnuts.Place them onto a serving dish (or however you plan to serve), and drizzle with the maple-chilli sauce.Serve as an appetizer, with leftover sauce on the side for guests to dip or drizzle extra.