Summer Simple Tomatoes with Ricotta & Romano Cheese

6-7 medium to large heirloom garden tomatoes, mixed red and green
8 ounces almond ricotta or whole milk ricotta cheese
1/4 cup basil oil*
1/4 grated Romano cheese
fresh basil leaves, for garnish
Maldon sea salt
Freshly ground pepper
Toasted bread for serving

Slice tomatoes about a 1/4 inch thick. On a dinner slice plate, spread ricotta cheese in a thick layer to cover bottom of plate. Layer sliced tomatoes on top of cheese. Nap edges of plate with a layer of basil oil. Sprinkle Romano cheese around the edges, on top of the oil. Scatter basil leaves and finish with flaked sea salt and black pepper.

Serve tomatoes at room temperature, spooning along with cheese over toasted bread.

COOK’S NOTES: I used a collection of garden tomatoes, but heirloom tomatoes can be found at framers markets or speciality food emporiums. *Basil oil can be purchased on line at Amazon.