Rub the surface of each baguette slice with the garlic cloves. Season the ricotta with salt and pepper and then spread onto the baguette slices.
In a medium bowl, whisk together the pesto, olive oil, balsamic vinegar and dill. Add the tomatoes and gently toss to coat.
Working in color blocks, arrange the tomatoes on the baguette slices; season with salt and pepper. Top with basil leaves.
