Created by ImPat on September 23, 2018
Step 1: Preheat oven to 220C/200C fan forced.
Step 2: Place a wire rack over a large baking tray with sides.
Step 3: Place tomato, eschalot and vinegar in a bowl and season with salt and pepper and set aside to allow flavours to develop.
Step 4: Meanwhile, place salami, in a single layer, on the wire rack and bake for 10 minutes or until crisp and then set aside for 5 minutes.
Step 5: Place ricotta, olives and basil in a small bowl and season with salt and pepper and then stir to combine.
Step 6: Place salami rounds on a serving plate and top with the 2 teaspoons ricotta mixture, being careful not the break salami.
Step 7: Drain tomato mixture and spoon 1 teaspoon tomato mixture onto ricotta mixture and top with extra basil leaves and serve.