Spread a thick base of fromage blanc, or good whole milk ricotta, if you prefer. On top, place slices of fruit, ripe at the height of the season: nectarines, figs, cherry tomatoes. Top with ribbons of sliced basil picked fresh from the garden, splash with good balsamic vinegar, a little salt, a little pepper.
Step back and take it in. Late summer on a plate. It disappears quickly, a bit like summer itself, no?