For the baked ricotta, mix all the ingredients together with a blender until you get a creamy dough. Spoon small portions of the dough and fry in a hot pan with olive oil until golden brown. Sprinkle with freshly grated Parmesan cheese.
For the tomato bed, wash the tomatoes and cut into small cubes. Place the ingredients for the dressing in a screw-top jar, seal well and shake vigorously, then mix with the tomatoes and arrange on a plate. Drape the baked ricotta on top and decorate with basil.
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