Lemony Herbed Ricotta and Roasted Tomato Bruschetta

Slice baguette into 8 thin slices; arrange on a baking sheet coated with cooking spray. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove from oven.

Reduce oven temperature to 450°. Toss cherry tomatoes with olive oil, 1/4 teaspoon kosher salt, pepper, and sugar; bake at 450° on a jelly-roll pan 20 minutes. Using a rubber spatula, fold basil, thyme leaves, oregano, lemon rind, and lemon juice into ricotta cheese. Spread 1 1/2 tablespoons ricotta mixture over each toast; top with roasted tomatoes. Sprinkle toasts evenly with 1/8 teaspoon kosher salt.