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In a food processor, combine the ricotta cheese, Serrano chilis, cilantro, parsley, basil, 3 cloves of garlic, and ¼ tsp salt and mix until smooth (DO NOT use a blender- it will become too watery!)
In a wide skillet, on low heat add the olive oil, the 10 cloves of sliced garlic & immediately add the rest of the tomato mixture ingredients (you want everything to heat up and cook together).
Cook on low heat for about 8-10 minutes until the tomatoes start to release their natural juices and start to get saucy. Turn off heat.
Spread the ricotta on a large platter or serving dish and place the cherry tomatoes on top. Add some freshly cracked black pepper and serve with toasted or fresh baguette slices!