Tomatoes with herbed ricotta

I love the days of fresh grown tomatoes in New England.  Of course, I have NO talent growing a garden, so I rely on the local community farms.  Early August is here and so are the tomatoes!

2 cups fresh ricotta

3 T minced scallions (about two)

2 T minced fresh dill

1 T minced fresh chives

Kosher salt

pepper

2 pints assorted tomatoes

1 t minced garlic

1 T olive oil

1/2 julienned fresh basil leaves

Fluer de sel

In a medium bowl, mix the ricotta, scallions, dill, chives, salt and pepper.

Cut the tomatoes in wedges and place in another bowl with the garlic, olive oil. 1 t salt and pepper.

When ready to serve, add the basil to the tomatoes and mix.  Put the ricotta in a small glass bowl on a platter, and surround the bowl with the tomatoes, discarding the liquid.  Sprinkle with salt and serve.