Add the ricotta cheese, Parmesan cheese, kosher salt, and freshly ground black pepper to the bowl of a food processor. Process until smooth and set aside.

Preheat a toaster oven or oven to 425°F. Line a baking sheet with aluminum foil and spread the tomatoes in an even layer on top. Drizzle with the olive oil and season the tomatoes with more salt and pepper. Use your hands to toss to coat. Cook for about 10 minutes or until the skins begin to blister and the tomatoes start to pop. Remove from the baking sheet and set aside.

Place the sliced bread on the same baking sheet and toast the bread until crisp. Rub the top of each toast with a garlic clove.

To assemble, add a few dollops of the ricotta cheese to each toast and top evenly with the roasted tomatoes. Sprinkle with fresh thyme leaves. Season with more ground black pepper, a drizzle of olive oil, and kosher salt as needed. Serve warm or at room temperature.