AIMEE'S RICOTTA CAPRESE SALAD

  • 1 bunch of fresh basil
  • fresh tomatoes (Heirloom or Roma; use your favorite)
  • 1 pound fresh mozzarella cheese (shredded may be substituted in a pinch)
  • 1/2 cup to 1 cup ricotta
  • balsamic vinegar
  • extra virgin olive oil
  • sea salt
  • black pepper

Slice tomatoes and mozzarella in 1/4 inch thickness.  On a plate or platter, layer alternating slices of basil, tomato, mozzarella and a dollop of ricotta.  Continue to repeat the layers and then drizzle with balsamic vinegar and extra virgin olive oil.  Season with sea salt and pepper.  (You need to use a fork to eat this; as it is more of a salad and not a finger food).