2lb. ricotta cheese
1 tsp. salt
1/4c. olive oil
1tsp. coarse grind pepper
3 tbl. diced shallots
3 tbl. red wine vinegar
2 tbl. sherry vinegar
salt and pepper to taste
1 sprig basil
1c. olive oil
2 lb. tomatoes
3 tsp. minced basil.

To make the warm ricotta cheese, preheat the oven to 350. Mix the cheese and salt together well. Put the mixture in a small baking dish or casserole. Drizzle with the olive oil and pepper. Bake until browned on top and bubbly around the edges, about 20 minutes. Let sit for about 10 minutes before serving.

Meanwhile, combine the shallots, vinegars, salt, pepper, and basil in a bowl. Let sit for 20 minutes. Remove and discard the basil sprig. Whisk in the olive oil. Adjust the flavor as necessary with additional vinegar, salt, and pepper. Cut any large tomatoes into halves or quarter, leave small ones whole. Add the tomatoes to the vinaigrette
and toss to coat.

Divide the tomatoes among six salad plates. Add a spoonful of the warm ricotta to each. Scatter the minced basil over the top of the salads. Eat up with a crusty piece of bread. Yum!