Roast the Tomatoes: Preheat the oven to 300°. In a large bowl, toss the tomatoes with the olive oil, salt and pepper. Spread the tomatoes out on a large baking sheet. Roast, stirring every 15 minutes, until tomatoes become shriveled and golden, about an hour and a half. (These can be made up to a couple days in advance and stored in the refrigerator. Allow to come to room temperature before assembling the bruschetta.)

Toast the bread: Preheat the broiler. Spread out the baguette slices on a baking sheet and brush or drizzle the top of each slice with olive oil. Broil for about 30 seconds, just until the edges become golden brown.

Assemble the bruschetta: Top each baguette slice with ricotta and a few of the slow-roasted tomatoes. Scatter basil leaves over the top. Serve immediately.