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Preheat the oven to 450C.
Wash the cherry tomatoes.
Line a baking tray with parchment paper, then place the tomatoes on the tray. Also, add the minced garlic and chopped onion.
Drizzle them all in a generous amount of olive oil, and some balsamic vinegar.
Sprinkle salt and pepper. Bake them in the oven for 15-20 minutes, until the tomatoes have fully softened.
While the tomatoes are roasting, slice 2 pieces of bread.
Drizzle them generously in olive oil, then cook them in a pan over medium heat until both sides are golden brown.
Rub a clove of garlic on the warm bread for some amazing garlic bread taste.
Spread the vegan ricotta on the toasts, and top with greens of choice. I didn’t have basil so I used arugula, but I recommend either!
Top the greens with the roasted tomatoes and drizzle balsamic glaze.
Slice and enjoy!