Triple Threat Tomatoes

8 large ripe tomatoes, beefsteak or heirloom, 3 inches in diameter
3/4 cup Chickpea Slather (see recipe)
3/4 cup Black Olive Spread (see recipe)
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

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. Place the ricotta in a medium-sized bowl; drizzle with olive oil and sprinkle with pepper. Serve the ricotta and bread alongside the tomato platter.

Serves 8. Per serving (without the bread): 350 calories, 16g carbohydrate, 12g protein, 28g fat, 35mg cholesterol.