Recipes

Triple Threat Tomatoes

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Triple Threat Tomatoes

Triple Threat Tomatoes

amanda

Equipment

  • - Cutting Board

  • - Chef's Knife (10-inch) - Ideal for slicing and dicing tomatoes

  • - Food Processor with Slice Feature

  • - Mixing Bowls (Set of 2 or 3)

  • - Baking Sheet (Silicone Mats included, if available)

  • - Pots (Medium Saucepan for boiling, large pot for baking)

  • - Measuring Cups & Spoons

  • - Rolling Pin (Optional)

  • - Silicone Spatula

  • - Whisk

  • - Stand Mixer with Paddle Attachment (for making tomato sauces or incorporating ingredients evenly)

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

Instructions

1

Instruction 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

Instruction 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.
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