Tarragon and Garlic Ricotta on Toast with Balsamic Tomatoes

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2 tablespoons extra-virgin olive oil, plus more for drizzling

2 cloves garlic, minced

4 cups baby spinach (about 4 ounces)

1 heaping tablespoon chopped tarragon

Sea salt and freshly ground black pepper

1 cup assorted grape tomatoes, halved

2 tablespoons balsamic vinegar

1 cup whole-milk ricotta

1 baguette, cut into 1/4-inch slices and toasted, for serving