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

　　

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