Preheat the oven to 375 degrees F and spray a large baking sheet with non-stick spray.

Cut the ciabatta baguette into 1/2 inch slices. Drizzle with olive oil on both sides of each slice then sprinkle with salt. Add to the baking sheet in a single layer and bake for 8-10 minutes or until crispy and toasted.

In a medium mixing bowl, combine the chopped tomatoes, garlic, salt, pepper, olive oil, balsamic vinegar, and basil to prep the bruschetta. Set aside.

In a medium mixing bowl, add all of the whipped ricotta ingredients and beat with a hand mixer until creamy and smooth.

Add the whipped ricotta to a serving bowl and top with bruschetta. Serve with crostini.