Summer Tomatoes with Ricotta & Brown Butter by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• ½ pound full-fat ricotta cheese
• ¼ cup pistachios (shelled, toasted & lightly salted), divided
• ½ teaspoon grated lemon rind
• 1 ½ teaspoons fresh chives, minced (or 1 teaspoon dried chives or dried shallots)
• Kosher salt & fresh ground black pepper
• 1 ¾ to 2 pounds ripe local tomatoes (about 2 large tomatoes)
• 2 or 3 fresh basil leaves
• browned butter
• 1 stick unsalted butter