Combine the olive oil, garlic, parsley, basil, black pepper and salt in a cup.
Slice the loaf of bread on the bias to make slices a little less than an inch thick and about four inches across. Using a hot grill, broiler, or toaster oven, toast the bread until medium brown.
Stir the olive oil mixture well and spoon about a teaspoon of it across each slice of bread. Cover that with a layer of the chopped tomato. Drizzle another teaspoon of the olive oil mixture across the tomatoes, and top with a sprinkle of the ricotta salata.