Core and dice the tomatoes, finely chop the shallot, and roughly chop the capers. Slice basil leaves using the chiffonade technique. Set aside in a mixing bowl.

Combine the diced tomatoes, shallots, capers, and sliced basil in the mixing bowl. Add olive oil and balsamic vinegar, season with salt and pepper, and stir gently. Let marinate for 30 minutes.

In a food processor, add ricotta cheese, olive oil, and a pinch of salt. Blend for 2-3 minutes until airy and creamy.

Spread the whipped ricotta on a serving plate and top with the marinated tomato mixture.

Serve immediately with grilled bread or crostini.