Preheat oven to 350 degrees. Spray a large baking sheet with non-stick cooking spray.
Use a bread knife to cut off the top of the French bread so it sits flat.
Brush French bread halves with butter. Season with 1/4 tsp salt and a little bit of pepper. Bake until golden brown and toasted.
While the bread bakes, add ricotta to a food processor. Pulse until whipped. Season with 1/4 teaspoon salt and a little bit of black pepper.
Drain the juice from the canned tomatoes, but make sure to reserve 1/4 cup of the liquid. Add the tomatoes along with 1/4 cup of the liquid to a medium bowl. Add remaining salt and a little bit of pepper. Stir to combine. Season to taste with salt and pepper.
When the bread comes out of the oven, rub garlic clove all over the surface. Let cool.
Evenly spread ricotta over bread. Top with Salad Ready Tomato Wedges. Cut each half into four. Serve.
