Process garlic, olives, olive oil, shallot, and lemon juice in food processor until uniform paste forms, about 10 seconds, scraping down bowl with rubber spatula once during processing. Combine ricotta with salt and pepper to taste in small bowl. Divide olive pesto among toasts and spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil, sprinkle with basil, and serve.

Serves 8 to 10 as an appetizer