Mediterranean Bruschetta

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1 (1-pound) loaf ciabatta, cut into 1-inch wide slices

1/4 cup olive oil

1 (15-ounce) container whole milk ricotta

2 large seeded and diced tomatoes

2 tablespoons finely chopped kalamata olives

3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 lemon

1 teaspoon dried oregano