Preheat oven to 375˚F. To make crostini, place slices of bread on a baking sheet in a single layer. Brush each piece with olive oil, then turn over and brush the other side with olive oil. Bake until golden brown and crunchy. Set aside.

Turn oven down to 350˚F. Place tomatoes in medium bowl. Add olive oil and salt and toss until tomatoes are thoroughly coated. Transfer tomatoes to baking sheet. Roast tomatoes until soft and skins have burst, about 50 to 60 minutes. 

Add cottage cheese, basil, and milk to a food processor. Blend until mixture is smooth, about 30 seconds.

To serve, divide the cottage cheese mixture evenly among the crostini and top with equal amounts of roasted tomatoes.