Tomato with Pesto

Name: Tomato with Pesto
Yield: 4
Ingredients: "1/2 cup of basil leaves"; "1/2 cup of olive oil"; "1 small garlic clove"; "3 ripe tomatoes, cut into thin slices"; "1/2 cup of creamy ricotta cheese"; "4 tablespoons of coarsely chopped nuts"; "to taste"

1
"1/2 cup of basil leaves"
2
"1/2 cup of olive oil"
3
"1 small garlic clove"
4
"3 ripe tomatoes, cut into thin slices"
5
"1/2 cup of creamy ricotta cheese"
6
"4 tablespoons of coarsely chopped nuts"
7
"to taste"

Ingredients

1
"1/2 cup of basil leaves"
2
"1/2 cup of olive oil"
3
"1 small garlic clove"
4
"3 ripe tomatoes, cut into thin slices"
5
"1/2 cup of creamy ricotta cheese"
6
"4 tablespoons of coarsely chopped nuts"
7
"to taste"

Directions

1
In a blender, combine the basil leaves, olive oil, and garlic until smooth
2
Season to taste
3
Arrange on 4 individual plates 5 tomato slices each, with 1 tablespoon of ricotta cheese in the center
4
Distribute the pesto over the top and sprinkle some chopped nuts
5
Serve with toasted bread
6
Yield: 4 servings
7
Each serving contains approximately 422 calories
8
Note: Pesto is Italian for a sauce made by grinding basil leaves with oil, garlic, pine nuts, or walnuts.