Preheat the oven to 375°F. Brush the slices of bread with the olive oil or garlic oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm – they will firm up a bit as it cools. (You call also grill the toast). Transfer the bruschetta to a cooling rack or plate.
While the bread is toasting, make the Ricotta and Tomato Topping. Place the ricotta, basil, oregano, salt and pepper in a food processor and start processing. Add the olive oil in a slow stream and process until very creamy.
Slice the tomatoes into ½ inch thick slices.
Spoon a generous layer of whipped ricotta onto each bruschetta. Place a slice of tomato on each bruschetta and garnish with the fresh herbs. Serve quickly so the bread doesn’t get soggy.