Slice the baguette into rounds and lay them on a parchment-lined baking sheet. Stir the crushed garlic, salt, pepper, and oregano into the olive oil. Brush over each bread slice. Bake at 400°F for about 10 minutes until golden and crispy.

While the bread bakes, dice the cherry tomatoes and toss them in a bowl with salt, pepper, olive oil, balsamic vinegar, honey, and chopped basil. Let sit for 15–20 minutes.

In a separate bowl, mash the ricotta and gorgonzola together with a fork. Season with salt, pepper, chopped basil, balsamic vinegar, and honey. Stir until smooth.

Spread a generous layer of ricotta cream onto each toast and spoon the marinated tomatoes on top. Finish with whole basil leaves.