Preheat the Oven: Preheat your oven to 450°F (232°C). Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
Roast the Cherries: Remove the stems from the cherries, but do not remove the pits to prevent too much juice from being released. Toss the cherries with 2 tablespoons of honey and spread them out evenly on the prepared baking sheet. Roast in the preheated oven for about 15 minutes, or until the cherries start to release their juices and the skins begin to wrinkle.
Prepare the Bread and Ricotta: While the cherries are roasting, place the bread slices in an even layer on a separate baking sheet. Beat the ricotta in a large mixing bowl with a whisk or in a stand mixer fitted with the whisk attachment until creamy.
Toast the Bread: When you remove the cherries from the oven, place the bread slices in the oven and toast for 4 minutes per side, until golden on each side.
Pit the Cherries: While the bread is toasting, carefully pit the roasted cherries by making a small slice in the side of each cherry with a knife, allowing the pit to slip out easily.
Assemble the Toasts: To serve, spread each slice of toast with about 2 tablespoons of ricotta, top with 2-3 pitted cherries, drizzle with honey and balsamic vinegar, and finish with a pinch of sea salt.
Serve: You can plate all of the toasts at once or set out the ingredients so each person can prepare their own toast.