Fried Green Tomatoes with Jalapeno Pesto |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I loved fried green tomatoes when I was a child. As an adult, I was able to combine two more of my favorite culinary delights to complement this classic dish and bring it to a new level. The combination of flavor is unbelievable.—Vickie Birkenmeyer West Palm Beach, Florida Ingredients:
1-1/2 cups fresh cilantro leaves |
2 tablespoons olive oil |
2 tablespoons grated parmesan cheese |
1/2 small onion, halved |
1 jalapeno pepper, seeded and halved |
1 tablespoon pine nuts, toasted |
1 tablespoon lime juice |
1 garlic clove, peeled |
tomatoes: |
1 cup king arthur unbleached all-purpose flour |
2 eggs |
1-3/4 cups panko (japanese) bread crumbs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 medium green tomatoes, cut into 1/4-inch slices |
6 tablespoons olive oil |
3/4 cup crumbled goat cheese |
Directions:
1. For the pesto, place the first eight ingredients in a food processor; cover and process until finely chopped. Set aside.
2. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip tomato slices in flour, eggs, then bread crumb mixture.
3. In a large skillet, fry tomatoes in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Layer 12 tomato slices with 1 tablespoon pesto and 1 tablespoon goat cheese; top with remaining tomato slices. Serve warm. Yield: 1 dozen.
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