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Drizzle the 6 half slices of sourdough bread generously in olive oil on both sides.
Place in a large skillet over medium heat to cook for 2-3 minutes on each side, until golden brown. (Alternatively, you can broil on HIGH for 1-2 minutes in the oven.)
Spoon the ricotta into the center of a kitchen towel or cheesecloth lined bowl. Bring the ends together and twist to squeeze out as much moisture as possible.
Transfer the ricotta to a high-speed blender with the heavy whipping cream and salt. Blend until thick and creamy, adding more heavy cream as needed.
Transfer the whipped ricotta to a piping bag.
Add the strawberry preserves to a separate piping bag.
Lastly, place both those piping bags into one single piping bag. Cut off a ½” tip then pipe swirls onto the toasts.
Enjoy immediately!