Cut tomatoes into equally sized halves and/or quarters and place in a bowl. Set aside small tomatoes for use later.

To the bowl of tomatoes add ricotta, oregano, scallions and oil and mix to combine ingredients.

Toast bread until evenly golden brown.

Cut set aside small tomatoes in half and rub each slice of toast with one half of a tomato.

Pile the tomato and ricotta mixture on top each slice of toast and drizzle with additional extra virgin olive oil as needed.

Sprinkle coarse salt on top and serve immediately.