Melt the butter in a saucepan and mix it with the breadcrumbs. Once combined, divide everything into 4 pastry rings and leave to cool in the fridge for 45 minutes; these will be the bases of the cheesecakes.
In the meantime, mix the ricotta and the Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO (about 80 g) in a bowl to create an airy mousse. Add the mousse to the pastry rings on top of the breadcrumb base and leave to set for 10 minutes in the refrigerator.
Wash, dry and cut the cherry tomatoes into small wedges.
After the cheesecakes have set, remove the pastry rings and decorate the plates with drops of Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO, then add the cherry tomatoes and chives.