Serves Six
Ingredients
3 Each – Medium Green Tomatoes Sliced 1/8 Inch Thick
9 Ounces Goat Cheese
3 Ounces Cream Cheese
1 Tablespoon Parsley chopped finely
1 Clove Garlic Finely Minced
1/2 Cup All Purpose Flour
4 Each – Whole Eggs beaten
3 Cups Panko (Japanese Bread Crumbs)
1 Tablespoon Salt
1 tsp Black pepper
2 cups Vegetable oil
Directions
- Season the sliced tomatoes with the salt and pepper. Add the goat cheese, cream cheese, parsley and garlic to a mixing bowl and mix well. Sandwich 1 tablespoon of the cheese mixture between two slices of tomato.
- Take the sandwiches and dredge with All purpose flour, dip in the beaten egg and then coat with bread crumbs. Place in the refrigerator for 1 hour.
- Heat vegetable oil in a sauté pan over medium heat until temperature reaches 350 or until a small piece of breading immediately bubbles when placed in the pan. Fry till golden brown (about two minutes per side). Remove from oil and let drain on a paper towel.
- Drizzle plates with balsamic vinegar reduction and herb coulis. Stack 3 tomatoes in the center of each plate and top with 1 tablespoon of red pepper jam.
Pepper Jelly:
Ingredients
1 Cup sliced roasted red pepper.
2 cup sugar
3 Tablespoons white wine vinegar
Directions
- Add ingredients to a pot and cook until thick. Season with salt and pepper.
Herb Coulis
3 Bunches Parsley
½ cup basil
3 cups extra virgin olive oil
Directions
- Blanch herbs in boiling water for 20 seconds and place in a blender or food processor. Add oil and puree for 15-20 minutes. It may seem like a long time but the machine will heat the oil and break down the chlorophyll and color the oil. Strain through a coffee filter or cheese cloth.
Balsamic Vinegar reduction:
3 cups balsamic vinegar.
Directions
- Bring to boil until the vinegar produces large bubbles. Should be about ½ cup left in the pan. Remove and chill over an ice bath.
