Grilled Bread with Ricotta & Tomatoes
['1 garlic clove', 'Kosher salt', '1 tablespoon red wine vinegar', '6 tablespoons olive oil, divided', '3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large', 'Freshly ground black pepper', '8 3/4"-thick slices country-style bread', '1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)', '10 ounces whole-milk ricotta']
Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
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