Switch on the broiler or grill of the oven to 200°C.
First, wash the tomatoes. Wipe them dry with a kitchen towel.
Line a baking tray with some parchment paper.
Take a small oven proof dish and add the tomatoes.
Add to the tomatoes 2 tbsp olive oil, chopped garlic, oregano and salt. Mix well.
Brush one side of the slices with the remaining oil. Save some to brush on the other side.
Arrange the bread slices on the prepared tray. One the side also put the oven dish with the tomatoes in it.
Roast the bread slices and tomatoes for 10 minutes.
Remove the tray from the oven, quickly turn over the bread slices. Brush them with the remaining olive oil.
Return the tray to the oven and roast for another 5 -10 minutes. Make sure the bread slices do not get burnt.
In the meantime mash the ricotta cheese in a bowl.
Remove the tray from the oven.
Add pepper powder and chilli flakes to the roasted tomatoes and mix carefully.
You will see a bit of the flavoured olive oil in the dish with tomatoes.
Spoon that liquid to the ricotta cheese and mix.
Apply the ricotta cheese on the toasted slices.
Divide the roasted tomatoes according to the number of bread slices toasted.
Top the ricotta with the roasted tomatoes and serve immediately.
Can garnish with fresh basil, mint or oregano.