Whip the ricotta: In a food processor, add the ricotta, olive oil, and salt. Whip until light and smooth, 1 to 2 minutes.

Assemble: Spread a layer of the whipped ricotta on each slice of toast. Add toppings from one or more of the options below.

Sear the tomatoes. Heat the oil in a heavy skillet over medium-high heat. Add the tomatoes and salt and cook undisturbed for 1 minute. Cook for another 2 to 3 minutes, stirring occasionally to sear evenly.

Season. Add the garlic and thyme and stir until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, stirring to coat. Spoon the tomatoes on the ricotta toast and serve.

Mellow the shallot. In a medium mixing bowl, combine the sliced shallot and lemon juice. Let sit for 10 minutes.

Add the peaches, olive oil, Aleppo pepper, salt, and black pepper. Toss to coat. Arrange the peaches on top of the ricotta toast with slices of prosciutto. Drizzle the toast with honey and garnish with mint.

Sauté the mushrooms. Heat the oil in a heavy skillet over medium-high heat. When the oil shimmers, add the sliced mushrooms and salt and sauté until caramelized, 7 to 8 minutes.

Season. Add the minced garlic, rosemary, and wine (or water and vinegar). Stir for 1 more minute until fragrant and the wine and has evaporated. Top the ricotta toast, add a grind of black pepper to taste, and serve.

Get ready. Preheat the oven to 425°F. Add the grapes to a baking sheet and toss with the olive oil, vinegar, garlic, fennel seeds, rosemary, salt, and pepper to coat evenly.

Bake for 15 to 20 minutes, or until the grapes start to burst. Spoon the roasted grapes on the ricotta toast and serve.

Macerate the strawberries. Mix the strawberries, balsamic vinegar, and honey in a medium mixing bowl and let sit for 10 to 15 minutes. Spoon the macerated strawberries over the ricotta toast and garnish with more basil.

Warm the dates. Heat the oil in a nonstick skillet over medium heat. Add the dates in a single layer and cook, turning until lightly seared, 1 to 2 minutes.

Season. Take the pan off the heat and stir in lemon zest. Arrange the dates, chopped toasted walnuts, sea salt, and sage over the ricotta toasts.