Pre-heat the grill to hot.
Brush the baguette slices with the olive oil on both sides and grill for 2-3 minutes on both sides until golden.
Meanwhile, prepare the ricotta tapenade by pulsing together the chopped anchovies, pitted black olives, ricotta cheese, garlic, lemon juice and extra-virgin olive oil. Season with black pepper to taste.
Remove the toasted baguette slices and top with tablespoons of the tapenade. Top with a folded anchovy fillet, a quarter of cherry tomato, an pitted black olive and a sprig of basil.