PREPARATION

• In a large serving bowl, add the heirloom tomatoes and lightly season with the salt. Set aside to allow the salt to draw out some juice. 

• In a small bowl, make a vinaigrette by whisking the olive oil, orange juice and vinegar. Season to taste and set aside.

• Scatter the peaches and cantaloupe atop the salted tomatoes.

• In another bowl, add the cherry tomatoes, cherries and ginger and toss with the vinaigrette. Wrap the thyme and lemongrass in cheesecloth and tie with a string. Submerge the cheesecloth in the bowl of fruit with vinaigrette and marinate 30 minutes. Discard the cheesecloth pouch. 

• To serve, add the marinated cherry tomatoes and cherries atop the heirloom tomatoes. Spoon some of the vinaigrette on top. Sprinkle with the basil and feta.

PREPARATION

• Brush the bread with the olive oil. Toast under the broiler until golden brown. Set aside. 

• In the bowl of a food processor, add the ricotta, 1 cup basil and salt, and pulse until smooth and the basil is incorporated. 

• Cut the tomatoes into Œ-inch slices and set on a sheet tray. Sprinkle with the salt and drizzle with the raspberry vinegar and more olive oil. Marinate 5 to 10 minutes. 

• To serve, smear the whipped ricotta on the toasted bread, layer with the tomatoes, then finish with a chiffonade of the remaining basil and more sea salt. Cut in half on a diagonal.