In a medium bowl, combine diced plum or Campari tomatoes, finely chopped shallot, capers, and sliced basil. Drizzle in 2 tablespoons of extra virgin olive oil and aged balsamic vinegar, then season generously with kosher salt and ground black pepper. Mix gently and let marinate for 30 minutes.

In a food processor, add the full-fat ricotta cheese along with the remaining tablespoon of olive oil and a pinch of salt. Process for 2-3 minutes until smooth and creamy.

On a large serving platter, spread the whipped ricotta in an even layer. Spoon the marinated tomato mixture over the ricotta, including the liquid. Drizzle with more balsamic vinegar if desired. Serve immediately with grilled bread or crostini.