Triple Threat Tomatoes
- 8 large ripe tomatoes, 3 inches in diameter
- 3/4 cup
- 3/4 cup
- 3/4 cup pesto (store-bought or homemade)
- One basil leaf, for garnish
- 2 cups ricotta cheese (fresh or packaged) or 1 pound of ripe Taleggio cheese
- 3 to 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- Crusty bread, for serving
- 1. Cut each tomato into three 1/2-inch slices. Spread 8 of the slices with about a tablespoon each of Chickpea Slather. Dress 8 other tomato slices with the Black Olive Spread. Top remaining slices with the pesto. Arrange all the tomato slices on a decorative platter garnished with the basil leaf.
- 2. Place the ricotta in a medium-sized bowl; drizzle with oliveoil and sprinkle with pepper. Serve the ricotta and bread alongside the tomato platter.
tomatoes, pesto, basil leaf, ricotta cheese, extravirgin olive oil, freshly ground black pepper, crusty bread
Taken from www.epicurious.com/recipes/food/views/triple-threat-tomatoes-240790 (may not work)