Roma Tomatoes with Pesto

Ingredients:

2-3 Roma tomatoes

Tofutti Better Than Ricotta Cheese

Lemon zest

Balsamic reduction

Ground black pepper

Sea salt

Extra virgin olive oil

Pesto (recipe follows)

Directions:

Brush sliced tomatoes with extra virgin olive. Season with sea salt and ground black pepper to taste. Plate tomato slices and top with pesto, Tofutti Better Than Ricotta Cheese, drizzle of balsamic reduction, and lemon zest.

Pesto:

Ingredients:

1 cup fresh basil

1/8 cup chopped walnuts

Juice of 1 lemon

2 tbsp. extra virgin olive oil

3 cloves garlic

1/2 tbsp. balsamic vinegar

1/2 tsp. sea salt

1/2 tsp. ground black pepper

1/2 tsp. cayenne pepper

1/2 tbsp. ice water

Directions:

Combine all ingredients in food processor. Blend until desired consistency.

*Created in collaboration with Vegan By Kandi Catering.