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.