Preheat the oven to 350 degrees F.
Brush the bread with 2 tablespoons of the oil, then using a 1½-inch cutter, punch rounds and bake for 5 minutes until slightly brown and toasted.
Rehydrate the tomatoes by covering them in the warm water and let sit for 15 minutes.
Drain and place in a food processor and add the remaining 2 tablespoons oil, the garlic, and basil. Pulse until chunky, then season with salt.
Spread a small amount of ricotta on the rounds and finish by placing a teaspoon of the tomato pesto on top.