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Preheat oven to 350F
Brush the sliced bread with olive oil and toast in oven until golden brown.
To a blender add ricotta, lemon juice, grated cheese and salt. Blend until creamy and smooth. Transfer whipped ricotta to a piping bag or a zip lock bag and store in refrigerator.
To a medium non-stick pan, add balsamic vinegar and sugar. Simmer over medium-high heat and stir until the sugar dissolves into the balsamic vinegar. Let simmer for about 6 minutes or until a wooden spoon run through the mixture, drags. Remove from heat and let cool for about 5 minutes. Add cherries and toss to coat.
Trim the tip of the piping bag and pipe onto the toast. Top with balsamic cherries, chopped pistachio, fresh mint and lemon zest.