Begin by adding ricotta, salt, and pepper to a food processor. Turn on and stream in up to the full amount of olive oil, until you see a very light and airy texture (around 1 minute).
Rub olive oil on both sides of the bread. Heat a skillet to medium, and toast the bread for a couple of minutes each side. Once bread is toasted and slightly cooled, rub the garlic clove over all sides to infuse it with more flavor.
Make tomato salad by combining in a medium bowl, add tomatoes, red wine vinegar, salt, and pepper. Stir gently to combine.
To serve, thickly spread ricotta over the toast slices (you will likely have extra for next time). Next, pile a few big spoonfuls of tomatoes on top of ricotta. Finish with a nice array of fresh herbs.