Heat a heavy skillet or cast-iron skillet over medium-high heat. Slice bread into 1/2-inch slices.
Add ¼ cup of olive oil to the pan.
Carefully place bread slices in hot oil using tongs Immediately flip the bread to coat both sides.
Cook for about 5 minutes on each side, or until golden brown. Add more oil when needed.
Watch the bread closely. They'll burn easily. Remove the toasts from the pan and cool on a wire rack.
For the tomatoes
Heat a large skillet over medium heat. Add ¼ tablespoons of olive oil when hot add shallots and garlic. Cook until fragrant about 1 minute.
Add white wine vinegar and tomatoes to the pan and cook, turning every 1 minute lightly charred on all sides yet still holding their shape. Cook time should be about 3 to 4 minutes but it depends on how hot your stove is.
Remove the pan from the heat and add the thyme. Let it rest while you make the ricotta.
For the ricotta cheese
Combine the ricotta, cream cheese, lemon juice, and 1 tablespoon of olive oil, in the bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste.
Put it together
Spoon the ricotta onto each toasted baguette.
Spoon the blistered tomatoes over the top of the ricotta.