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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
3. 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
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