Dice the plum or Campari tomatoes and place them in a medium bowl. Add the finely chopped shallot, roughly chopped capers, and chiffonade basil leaves. Drizzle in 2 tablespoons of extra virgin olive oil and the aged balsamic vinegar. Season with kosher salt and ground black pepper. Stir to combine and marinate for 30 minutes.

In a food processor, add the cup of whole milk ricotta cheese, the remaining 2 tablespoons of extra virgin olive oil, and a pinch of salt. Process on high for 2-3 minutes until fluffy and creamy.

On a serving platter, spread a layer of the whipped ricotta, then top with the marinated tomatoes. Drizzle with balsamic glaze if desired.

Prepare grilled bread or crostini by toasting or grilling until golden brown and arrange around the bruschetta on a platter.