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Position a large metal strainer over an empty bowl that will hold at least 8 cups. Line the strainer with at least 4 layers of cheesecloth. In a heavy bottomed pot, heat milk and salt slowly over medium-low heat. Use a thermometer to monitor the milk’s temperature. When it reaches 185° F, add the lemon juice and stir gently for 2 minutes. You should see the milk separating into fat solids and whey liquid.
Remove from heat, cover, and let stand for 20 minutes. Ladle the milk mixture slowly into the cheesecloth, allowing the liquid to drip out. Once you have ladled all of it in, let it drain for at least 20 minutes. Then, if desired, you can wrap the cheesecloth around the curds, twist the top, and gently squeeze to remove a bit more moisture.
Once the tomatoes are prepared, spoon the ricotta onto the fresh sourdough bread slices, spoon the tomatoes on top, and drizzle with some sweet tomato liquid. Garnish with fresh basil.
Preheat the oven to 350° F. Whisk the salt into the honey. Place the tomatoes, cut side up, on a prepared baking sheet. Drizzle half the honey over the tomatoes. Bake for 25–30 minutes, until soft, dried a bit, and slightly scorched on the edges. Remove to a bowl. Drizzle in the rest of the honey and the oil.