Dice the freshest plum or Campari tomatoes and place them in a mixing bowl. Add finely chopped shallot, rinsed capers, and chopped fresh basil. Drizzle in 2 tablespoons of extra virgin olive oil and aged balsamic vinegar. Sprinkle with kosher salt and ground black pepper to taste. Mix well and let it marinate at room temperature for about 30 minutes.

In a food processor, combine whole milk ricotta cheese with the remaining olive oil and a pinch of salt. Blend on high until the mixture is smooth and creamy, about 2-3 minutes.

Spread a generous layer of whipped ricotta onto a serving platter. Top it with the marinated tomato mixture, ensuring an even distribution of the vibrant toppings. Drizzle with additional balsamic vinegar if desired. Serve immediately with grilled bread or crostini.