Prep the bread. Using a serrated edge knife, slice the bread into 14 (or so) thin slices. Make sure you use a nice crusty bread that holds up well to toppings.
Pour some olive oil into a small dish, and lightly brush it on both sides of the bread. Lay it on a parchment covered baking sheet. Bake until golden brown, and then flip and repeat on the other side.
Add garlic. When bread is browned, take the peeled garlic clove and rub it on one side of the bread. This will infuse the garlic flavor into the bread.
Prep the toppings. Meanwhile, prep the toppings.Place cherry tomatoes on a baking sheet and add a small drizzle of olive oil, and some salt and pepper. *Bake until the tomatoes are bursting and slightly browned. I often use my broiler for this to speed up the process.*Crisp up the prosciutto in a small pan over medium-high heat.*Toast some almonds in a pan until fragrant and browned.Prep other toppings as desired.
Whip the ricotta cheese. Spoon the ricotta into a small food processor. Then add a drizzle of olive oil, a tablespoon of heavy cream, and some garlic powder, salt, and pepper. Start the food processor and whip until creamy.
Assemble the crostini. Top each slice of toasted bread with a dollop of the whipped ricotta cheese. Then add the toppings.* roasted tomatoes and and fresh basil* toasted almonds and honey* crispy prosciutto and jam
I also recommend adding some extra salt and pepper to the tops of these along with a drizzle of olive oil!
Serve. Serve the ricotta at room temperature for best results.