Best 3 Grilled Tomatoes With Scallions Chives And Ricotta Recipes

Indulge in a burst of summer flavors with our grilled tomatoes, a culinary symphony of colors and textures. Perfectly charred tomatoes, kissed by the smoky heat of the grill, release their natural sweetness, while scallions and chives add a vibrant freshness. Ricotta cheese, with its creamy smoothness, offers a delightful contrast to the tangy tomatoes, while a drizzle of balsamic vinegar adds a touch of acidity and depth of flavor. This delightful dish is a perfect accompaniment to grilled meats, fish, or even as a standalone appetizer.

**Additional Recipes:**

- **Grilled Peach Salad with Burrata and Prosciutto:** Discover a harmonious blend of sweet and savory in this grilled peach salad. Grilled peaches, with their caramelized edges, pair perfectly with creamy burrata cheese and salty prosciutto. Arugula adds a peppery touch, while a balsamic glaze brings it all together.

- **Grilled Zucchini and Corn Salad:** Experience the vibrant flavors of summer in this refreshing grilled zucchini and corn salad. Grilled zucchini and corn, with their smoky char, combine with crisp red onion, sweet cherry tomatoes, and fresh cilantro. A zesty lime vinaigrette adds a burst of citrusy brightness.

- **Grilled Halloumi and Watermelon Skewers:** Delight in a unique and flavorful combination with our grilled halloumi and watermelon skewers. Grilled halloumi cheese, with its salty and slightly tangy flavor, pairs surprisingly well with juicy watermelon. A drizzle of honey and a sprinkle of mint add a touch of sweetness and freshness.

- **Grilled Pineapple with Coconut Sorbet:** Treat your taste buds to a tropical paradise with our grilled pineapple with coconut sorbet. Grilled pineapple, with its caramelized exterior and juicy interior, is served with a scoop of creamy coconut sorbet. Toasted coconut flakes add an extra layer of texture and flavor.

Here are our top 3 tried and tested recipes!

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

GRILLED CUBANELLES, TOMATOES, AND SCALLIONS

Grilled Cubanelles, Tomatoes, and Scallions image

A sprinkling of sugar and then a few minutes on the grill transforms good tomatoes into great ones. To grill scallions, tie them in bundles using twine soaked in water. This will prevent them from slipping through the grate.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 15m

Number Of Ingredients 7

Ingredients

Safflower oil, for grill
2 bunches scallions, trimmed
4 plum tomatoes, cut in half
8 Cubanelle peppers
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sugar

Steps:

Preheat a grill to medium-high, and brush grates with safflower oil. Soak 4 pieces of kitchen twine in water. Separate scallions into 4 smaller bunches; secure with twine. Brush scallions, tomatoes, and peppers with olive oil, and season generously with salt and pepper. Sprinkle cut sides of tomatoes with sugar.
Grill vegetables, turning occasionally, until tender and well charred, 5 to 6 minutes for scallions and tomatoes and about 10 minutes for peppers.

GRILLED BREAD WITH RICOTTA & TOMATOES

Grilled Bread with Ricotta & Tomatoes image

Provided by Mona Talbott

Categories Tomato Appetizer Side Kid-Friendly Quick & Easy Ricotta Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 garlic clove
Kosher salt
1 tablespoon red wine vinegar
6 tablespoons olive oil, divided
3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
Freshly ground black pepper
8 3/4"-thick slices country-style bread
1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
10 ounces whole-milk ricotta

Steps:

Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the final dish, so choose ripe, in-season tomatoes that are bursting with flavor.
Use a variety of herbs: This recipe calls for scallions and chives, but you can also use other herbs like basil, oregano, or thyme.
Don't overcrowd the grill: When grilling the tomatoes, make sure to leave enough space between them so that they can cook evenly.
Keep an eye on the tomatoes: Tomatoes can easily burn, so keep an eye on them while they're grilling and flip them as needed.
Serve immediately: Grilled tomatoes are best served immediately, while they're still warm and juicy.

Conclusion:

Grilled tomatoes with scallions, chives, and ricotta is a simple but delicious dish that is perfect for summer gatherings. The smoky flavor of the tomatoes pairs perfectly with the creamy ricotta and the fresh herbs. This dish is also very easy to make, and it can be ready in just a few minutes. So next time you're looking for a quick and easy appetizer or side dish, give this recipe a try.