Place half the cherries in a small tray lined with foil. Drizzle sherry vinegar over the top and then the 1/4 tsp of salt and place into the oven for 5 minutes to slightly blister and warm.
Slice remaining cherries in half and set aside.
Combine the ricotta, pinch of salt and pepper and the lemon zest into a bowl. Stir to combine.
To assemble, top each piece of toast with roughly two tablespoons of ricotta mix. Press down with a spoon to spread slightly. Top ricotta with roasted cherries and fresh cherries. Drizzle with reduced balsamic vinegar and top with some basil leaves. Finish off with a bit more salt and pepper and extra lemon zest.