Triple-treat Tomato Appetizers
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
BLACK OLIVE SPREAD
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.
“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” – Adelle Davis