Cut the fiordilatte cheese into thin slices.
Prepare the anchovies: drain them and place them in a dish.
For the mousse: crumble the anchovies with the help of a fork, add the ricotta, basil and lime juice;season with a little salt and pepper and mix well.
Spread this mousse on slices of toast and finish with a slice of fiordilatte. Serve all accompanied by a green salad.