1. 1. Prepare the Roasted Tomatoes: Preheat your oven to 400 F (200 C). On a small baking sheet, toss the cherry or grape tomatoes with 1 tablespoon of olive oil, dried oregano, garlic powder, a pinch of salt, and a grind of black pepper. Spread them in a single layer and roast for 15-20 minutes, or until they are softened and slightly burst.

2. 2. Toast the Sourdough Bread: While the tomatoes are roasting, arrange your sourdough slices on a separate baking sheet. Drizzle lightly with the remaining 1 tablespoon of olive oil. You can either toast them in the oven during the last 5-7 minutes of the tomato roasting time, or toast them in a toaster or a pan on the stovetop until golden brown and crisp.

3. 3. Prepare the Ricotta Base: In a medium bowl, combine the ricotta cheese with fresh lemon juice, a pinch of salt, and black pepper. Stir until well combined and smooth. This will be the base for all three toast variations.

4. 4. Assemble the Savory Herb Toast: Take one or two toasted sourdough slices. Spread a generous layer of the lemon ricotta mixture. Sprinkle generously with chopped fresh chives. A tiny pinch of red pepper flakes can be added for a subtle kick, if desired.

5. 5. Assemble the Roasted Tomato Toast: On another one or two toasted sourdough slices, spread the lemon ricotta mixture. Top with a spoonful of the warm roasted tomatoes. A drizzle of balsamic glaze can be added here for extra depth of flavor.

6. 6. Assemble the Sweet Honey-Basil Toast: For the final one or two toasted sourdough slices, spread the lemon ricotta mixture. Drizzle with honey or maple syrup and sprinkle with chopped fresh basil.

7. 7. Serve Immediately: Arrange your trio of toasts on a platter and serve while the bread is still warm and crispy. Enjoy the different flavor profiles!