Heat oven to 200C/180C fan/gas 6.
Beat the ricotta and eggs together, fold
in most of the Parmesan, then season
to taste. Line a 900g/2lb loaf tin with
parchment, then scoop the ricotta into
the tin. Level the top, scatter with the
remaining cheese, then bake for 35 mins
or until set and golden. Let cool, then
turn it out. You can do this a day ahead.
Slice the tomatoes fairly thickly, then
very roughly chop the olives. Whisk the
olive oils, vinegar, sugar, garlic, olives
and seasoning together. Just before you
serve, roughly chop a few of the basil
leaves and stir most into the dressing.
To serve, slice the ricotta and put onto
plates. Toss the tomatoes with most of
the basil and a little dressing. Serve
alongside the ricotta, drizzle dressing
over and scatter with remaining basil.