Triple Threat Tomatoes
['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']
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.
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