Heat oven to 350°F. Place bread slices on a baking sheet. Rub the top of each bread slice with garlic and brush lightly with oil. Bake about 10 minutes or until lightly toasted.
Combine ricotta and balsamic in a small bowl; season to taste with salt and pepper. Spread 1 tablespoon balsamic ricotta on each toast, top each with a beet slice and an herb leaf. Garnish with cracked black pepper and a drizzle of olive oil, if desired.