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Old 08-18-2007, 07:53 AM   #1
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luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Triple-treat Tomato Appetizers


8 large ripe tomatoes, 3 inches in diameter
3/4 c. chickpea spread (recipe follows)
3/4 c. black olive spread (recipe follows)
3/4 c. pesto (store-bought or your recipe, or my recipe follows)

2 c. ricotta cheese
3 to 4 TBL extra-virgin olive oil (e.v.o.o.)
Freshly ground black pepper, to taste
Crusty bread, sliced

Cut each tomato into three 1/2-inch slices, discarding the ends.
Spread 8 of the slices with about a tablespoon of the chickpea spread. Dress 8 more slices with about a tablespoon of the black olive spread. Top the remaining slices with the pesto.

Arrange slices alternately on a serving platter, garnish with a few fresh basil leaves if desired.
Place the ricotta in a medium-sized bowl, drizzle with the olive oil and sprinkle with the black pepper.
Serve the ricotta and bread alongside the tomato platter.

1 (15 OZ) CAN Garbanzo beans (chickpeas), drained, rinsed and drained again
1/4 c. Tahini (sesame seed paste)
3 TBL warm water
3 TBL e.v.o.o.
Zest of 1 lemon
Juice of 1 1/2 lemons
2 tsp. finely minced garlic
1 tsp. ground cumin
Salt & pepper to taste

Process all ingredients in a food processor until smooth. Store in refrigerator; keeps up to 2 weeks.
Makes 2 cups

1 c. pitted Kalamata or other black olives
3 cloves garlic, peeled
2 TBL e.v.o.o. 2 TBL. Fresh lemon juice
2 TBL chopped fresh oregano leaves
1/2 tsp. dried oregano
2 TBL. Chopped flat-leaf parsley

Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until pureed, but retaining a bit of texture. Store refrigerated until ready to use, up to a week.

Makes about 1 cup


In a blender or food processor,combine
1 cup lightly packed fresh basil leaves,
1/2 (2 1/2oz.) grated parmesan cheese,
1/4 cup olive oil;
add 1 clove minced garlic, if desired.
Whirl until basil is finely chopped.
Use at once, or place in a small jar and top with a thin layer of olive oil to keep Pesto from darkening and refrigerate for up to a week. Freeze for longer storage.


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Old 08-18-2007, 11:10 AM   #2
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Location: N. Ft. Myers, Fl
Posts: 1,048
Sounds great! I saved this one for future use. Thanks for sharing!

Life is short.So eat great food!
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Old 08-18-2007, 06:03 PM   #3
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Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Thanks!! I particularly like the Chickpea & Olive spreads, which can definitely be used in other applicaitons.
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Old 08-19-2007, 01:04 AM   #4
Join Date: Aug 2007
Posts: 74
Sounds amazing. The spreads also give me a few nice ideas. Copied and saved, thanks!
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Old 08-19-2007, 01:42 AM   #5
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Join Date: Feb 2006
Location: canada
Posts: 720
mmm... sounds good. i'd probably add more garlic to the spreads though because i am a garlic fiend!!!

thanks. :)
~passionate pescetarian~
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