Place a rack in the middle of the oven and preheat the oven to 200 °C / 390 °F. Add the cherry tomatoes to a deep baking dish. Add the peeled garlic cloves, olive oil, and balsamic vinegar. Season with salt and pepper and toss to combine. Place in the preheated oven and roast for 1 hour at 200 °C / 390 °F.
Add ricotta, rosemary, olive oil, lemon zest, and lemon juice to a bowl. Season with salt and pepper and mix using an immersion blender until creamy. Feel free to use a food chopper or food processor as well.
Spread the whipped ricotta over a serving plate and place the roasted cherry tomatoes with all the juices on top. Sprinkle with fresh basil and serve.