Tomatoes with Herbed Ricotta

Serve this as an appetizer and follow it up with some simple grilled chicken and a side salad. BTW you can totally substitute ricotta with cottage cheese.

Tomatoes with Herbed Ricotta 

2 Cups Ricotta 

3 Scallions, minced

2 Tbsp. Fresh Dill, minced

1 Tbsp. Fresh Chives, minced

Kosher Salt

Freshly Ground Black Pepper

2 Pints Heirloom Tomatoes

2-3 Cloves of Garlic, minced

1 Tbsp. Extra Virgin Olive Oil

1/2 Cup Basil, thinly sliced

Flaky Salt

1 Baguette, sliced and lightly toasted

In a bowl, combine the ricotta, scallions, dill, chives, 1 tsp. salt, 1/2 tsp. freshly ground black pepper. Set aside.

Using a serrated knife cut the tomatoes into quarters. Place them in a bowl and toss them with the minced garlic, olive oil, 1 tsp. salt, 1/2 tsp. pepper, and basil.

Place the ricotta on a serving bowl, Using a slotted spoon, pile the tomatoes around the ricotta, discard any liquid left behind. Drizzle the whole thing with a little bit of more olive oil and a sprinkle of flaky salt. 

Serve and enjoy.

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