Mix together the anchovy, half of the capers and enough milk ricotta to make a soft cream.
Put into a pastry bag. Fry remaining capers in a little olive oil until crisp.
In a large bowl plates arrange the confit tomatoes, ricotta foam, ricotta cream, basil cream, olive cream, bread crumbs and candied tomato, keeping a little of each for the garnish.
Place a wafer on top and garnish with a piped spiral tomato cream centerpiece surrounded by a little of all the components.