Triple Threat TomatoesSteven Mark Needham
Use beefsteak or heirloom tomatoes for this dish. Serve with crusty bread and a chilled Pinot Grigio or a Provençal-style rosé.
Ingredients
8 large ripe tomatoes, 3 inches in diameter
3/4 cup Chickpea Slather
3/4 cup Black Olive Spread
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
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
Nutritional analysis per serving (without the bread): 350 calories
16 g carbohydrate
12 g protein
28 g fat
35 mg cholesterol
#### Nutritional analysis provided by PARADE
