Heat the oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant and translucent, about 20 seconds. Add the spinach, tarragon and salt and pepper to taste; saute until the spinach is wilted but still bright green, about 1 minute. Let cool slightly.
Toss the tomatoes with the vinegar in a bowl. Season with salt and pepper and add a drizzle of oil.
Chop the wilted spinach and lightly fold it into the ricotta. Season with salt and pepper.
To serve, spread the ricotta on the toasts and top with the tomatoes and a light drizzle of oil. Sprinkle with salt, if desired.
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