Add the cherry tomatoes to a baking dish. Cover liberally with olive oil and season with salt and pepper.
Roast for 35-40 minutes until the tomatoes begin to blister, then let cool to room temperature.
Place extra virgin olive oil and sprig of rosemary in a small sauce pan and turn on low heat for about 5 minutes or until very fragrant.
In the meantime, place your ricotta in a food processor (or high speed blender) with lemon juice, honey and kosher salt and blend for about a minute until creamy.
Remove the sprig of rosemary from the olive oil and then pour the olive oil into your food processor with the ricotta and blend again for another minute.
Spread your whipped ricotta onto a serving board then top with your roasted cherry tomatoes, making sure to add all the juices from the baking dish. Then top with sliced fresh basil and serve with sliced bread or crostinis!