Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.

Place cherry tomatoes on the baking sheet in an even layer. Drizzle with olive oil and sprinkle over salt evenly. Roast for 15 to 20 minutes until tomatoes begin to shrivel and burst.

Remove tomatoes from oven and cool completely.

Place avocados in a large bowl. Mash until mostly smooth with the back of a fork or a potato masher. Stir in 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and lime juice.

To assemble the dip, layer half of the ricotta in a medium glass bowl. Top with mashed avocado mixture, followed by the other half of the ricotta.

Top with basil pesto, making an even layer. Finish with roasted tomatoes and a sprinkle of freshly chopped parsley.

Serve with toasted baguette slices.