Beesteak Tomato Salad


6  basil leaves
2  ripe red beefsteak tomatoes
2  ripe yellow beefsteak tomatoes
2  ripe orange beefsteak tomatoes
2 ounces crumbled ricotta cheese
1 1/2 tablespoons extra-virgin olive oil
  Salt; to taste
  Freshly-ground black pepper; to taste

Place the leaves of basil on top of one another and roll up tightly.  Then, using a sharp knife, slice basil very thin and reserve.

Rinse tomatoes and wipe dry.  Then slice into 1/4-inch to 1/2-inch slices and arrange in a circular motion on the plate.

Sprinkle some salt and a few turns of the pepper on the tomatoes.  Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.

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