Triple Threat Tomatoes - cooking recipe

Ingredients

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

Preparation

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.