First, toast your bread in a pan with plenty of olive oil until it's golden brown on both sides. Once toasted, remove from the heat and let it cool slightly while you prep the rest of your ingredients.

To make the whipped ricotta, add it to a food processor with salt and a drizzle of olive oil. Process until you have a smooth, aerated mixture. If you plan to pipe a pretty design on the toast, transfer your whipped ricotta to a pastry bag or a plastic bag and cut the tip off. Chill the ricotta while you fry the basil.

Fry the basil over medium heat in a good amount of olive oil. It should only take about 3 minutes. You'll know it's done when the color turns to a dark, transparent green. Remove the basil from the oil and let it drain on a paper towel. The basil will become super crisp as it cools. Save any leftover oil; it's delicious.

To assemble your whipped ricotta toast, start with a generous spread of tomato jam. Then, pipe on lots of whipped ricotta. Scatter some fried basil leaves over the top, along with flaky salt, fresh ground black pepper, and a drizzle of the oil you fried the basil in.