GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA

Grilled Tomatoes with Scallions, Chives and Ricotta image

Provided by Alex Guarnaschelli

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

7 to 8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper
16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta
Pinch sugar

Steps:

Preheat the grill or a grill pan to medium-high heat.
In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.