Preheat the oven to 400°F. Set baguette slices on a baking sheet lined with parchment paper. Brush the tops of the bread with the 2 Tbsp of oil. Bake six to eight minutes, or until lightly toasted. (Toasted bread can be made a few hours before needed. Cover and keep at room temperature.)
To finish crostini, reheat the oven to 400°F. Spread each toasted bread slice with 1 Tbsp. of ricotta cheese. Now set four quarter pieces of cherry on each crostini. Pop the crostini into the oven until warm, but not piping hot, about 5 minutes. Carefully arrange the crostini on a serving platter. Drizzle and sprinkle each crostini with a little olive oil, balsamic vinegar, salt and pepper. Top each crostini with a few slices of basil and twirls of orange zest and enjoy.
Note: The baguette used for this recipe was about 2 1/2 to 3 inches wide. Do not use one much larger than that or you won’t get bite-sized crostini.