Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Meanwhile, pick parsley leaves from stems; mince leaves.

In a medium bowl, combine ricotta, half the Parmesan, and half the minced parsley (save the remaining Parmesan and minced parsley for serving). Season with salt and a pinch of chili flakes to taste.

Peel and mince or grate garlic.

In a small bowl, combine garlic and a large drizzle of olive oil; season with salt and pepper.

Brush one side of each sourdough slice with garlic oil. Place on a baking sheet; bake on top rack until toasted, 4-5 minutes.

Remove sheet from oven; add walnuts to same sheet. (TIP: If sourdough is done at this point, remove from sheet.) Return to top rack and bake until walnuts are toasted, 2-3 minutes.

Transfer walnuts to a cutting board to cool slightly; roughly chop.

Spread toasts with herby ricotta. Evenly top with tomatoes, walnuts, and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste.

Divide toasts between plates. Drizzle with as much balsamic glaze as you like and serve.