1. Preheat oven to 190°C (375°F). Place baguette slices on a baking sheet and brush them with about 125 mL (¼ cup) oil. Toast on middle rack of oven until golden brown, about 8 minutes, turning at the midway point. Remove from oven and cool.
2. Place eggplant slices and tomatoes on a baking sheet, brush with a blend of olive oil (45 mL/3 tbsp.) and maple syrup, and bake for about 10 minutes, turning over at the halfway point. 
3. Mix the ricotta, salt, and pepper together in a bowl. Set aside. 
4. Garnish baguette slices with different toppings.

Ricotta cheese topping - Le Sauciflard black pepper or white wine rosette de Lyon  
Au Pied de Cochon rillettes with duck foie gras  - Grilled tomatoes
Au Pied de Cochon parfait of duck foie gras with maple syrup - Grilled eggplant
Ricotta - Grilled eggplant and tomatoes