Thursday, July 05, 2007

Tomato Appy

Panko-Encrusted Tomatoes with Goat Cheese, Capicola, Basil & Balsamico

green or unripe tomatoes
flour + milk (enough to create a batter-like consistency)
olive oil
capicola, crisped in the oven
goat cheese
balsamic vinegar

Mix together the flour and milk, along with salt, pepper and cayenne.
Slice tomatoes somewhat thick, then coat in the floury batter.
Dredge in the panko so that the tomatoes are thickly covered.
In a med/large skillet, heat enough olive oil to accomodate the slices for frying. Fry over medium-high heat until golden, flipping once.
When finished, remove to a paper towel to drain briefly. Place a small portion of goat cheese on top, then give a quick drizzle of balsamic.
Place shards of crispy capicola top, strew with basil and serve immediately.

Photo is from my appetizer at Create Bistro;

see the original beach post here.


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