Spread the tomatoes out in a roasting tin, season with salt and pepper and drizzle with the extra virgin olive oil. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.
Meanwhile, heat a ridged griddle pan until hot. Add the bread slices and cook until toasted and charred on both sides. Rub all over with the garlic clove.
Top each bruschetta with a slice of ricotta and the roasted tomatoes, and drizzle over the basil oil. Garnish with basil leaves.