Toast the sourdough bread slices in a toaster until golden brown.

In a mixing bowl, combine the ricotta cheese, olive oil, balsamic vinegar, salt, and black pepper. Mix until smooth.

Add the halved cherry tomatoes and chopped basil to the ricotta mixture. Gently fold to combine.

Spread the ricotta and tomato mixture generously over each slice of toasted sourdough.

Drizzle with additional olive oil if desired and serve immediately.