My cooking in the summertime is all about two things. First, use as much of the delicious local produce as humanly possible before it is suddenly February and those tomatoes and peaches and fresh herbs are just a wistful memory. And secondly, get in and out of the kitchen as fast as you can, because it's hot, and it's summer, and you belong outside on the patio under the umbrella with a wine spritzer. And some ricotta tomato toasts!

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