• ¾ cup fresh ricotta cheese (6 to 7 ounces)
• 15 fresh basil leaves
• Salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons gelatin (from a ¼-ounce envelope)
• ½ cup, plus 2 tablespoons heavy cream
• 3 medium tomatoes
• 2 ½-inch-thick slices rustic Italian loaf bread
• ⅓ cup, plus 2 teaspoons extra-virgin olive oil
• 1 teaspoon finely chopped fresh oregano
• 1 tablespoon fresh lemon juice

In a food processor, puree cheese, basil, ¼ teaspoon salt and pepper, until smooth. Transfer mixture to a large bowl.

In a small saucepan, sprinkle gelatin over 2 tablespoons cream; let stand 1 minute to soften. Heat mixture over medium-low heat, stirring, until gelatin is dissolved and mixture is hot to touch (do not boil). Stir into ricotta mixture.

In a large bowl, whip remaining ½ cup cream until it just holds soft peaks; fold into ricotta mixture.

Slice ⅓ inch off stem end of tomatoes and discard. Using a small spoon, hollow out tomatoes; reserve pulp. Divide cheese mixture among tomato shells, packing gently. Place tomatoes upright on a plate, cover and chill until filling is set, at least 4 hours.

To serve: Drizzle bread with 2 teaspoons oil and sprinkle with oregano. Toast until golden; cut into small triangular pieces.
In a blender, puree ¾ cup of the reserved tomato pulp with remaining ⅓ cup oil, lemon juice and pinch salt. Slice tomatoes into 8 wedges each. Serve with tomato puree and toasts.

Note: Tomatoes can be filled with cheese mixture and chilled up to 1 day ahead. Use leftover tomato pulp in salads or on bruschetta.