Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the tomatoes with honey, olive oil, thyme, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 to 45 minutes, until they begin to shrivel and brown. Keep an eye on them toward the end and take them out when they're done. You don't want them to burn! Let cool.
Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.
Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the honey, sprinkle with the sliced basil.
Make ahead: The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.
*I believe that using FRESH ricotta makes a world of difference- find it and use it!