Instructions
Step 1
Position a rack 5 inches from the broiler element and preheat to high. On a small rimmed baking sheet or in a heatproof skillet, toss the tomatoes with the oil and season with salt and black pepper. Broil until they’ve burst and released some of their juices, about 8 minutes. Remove from the oven and set aside.
Step 2
Drizzle the bread with olive oil. In a grill pan set over medium-high heat, toast both sides of the bread until beginning to char, about 5 minutes total. (Alternatively, place directly on the oven rack and broil, turning once, until toasted on both sides, about 5 minutes.)
Step 3
Rub one side of each crostini with the garlic, then top with a dollop of ricotta and spread to the edges. Spoon evenly with the reserved tomatoes and their juices, then sprinkle with the parmesan and more salt and black pepper.