Bruschetta with Garlic Confit, Ricotta, and Tomato Jam

1. **For the Garlic Confit:** Place garlic cloves in an oven-safe container. Cover completely with olive oil and add any fresh herbs of your choice. Cover the container (e.g., with foil or a lid) and place it on a baking sheet. Bake in a preheated 250°F (120°C) oven for 2 to 2.5 hours until the garlic is very soft and golden.
2. **For the Tomato Jam:** Cut grape or cherry tomatoes in half. Add them to a pan over medium heat with a generous drizzle of olive oil. Season with salt, pepper, and a tiny pinch of sugar. Cook down, stirring occasionally, until the tomatoes are soft but still hold a little shape.
3. **To Assemble the Bruschetta:** Toast slices of bread until golden. Smear a layer of the prepared garlic confit onto each piece of toast. Top with a generous dollop of ricotta cheese. Spoon a portion of the tomato jam over the ricotta. Garnish with fresh basil leaves. Optionally, sprinkle with flaky salt and black pepper directly onto the ricotta before serving. Enjoy!