Tre Stelle® Bocconcini Fried Green Tomato Caprese
A southern classic made Italian-style – firm yellow tomatoes work equally well in this recipe.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes approximately 4 caprese stacks
12 – 1/4” slices green tomatoes 1 1/2 cups | 375 mL Italian seasoned breadcrumbs 1/4 cup | 60 mL cornmeal 1 tsp | 5 mL salt 1/2 tsp | 2 mL black pepper pinch cayenne pepper (optional) 1/4 cup | 60 mL all purpose flour 2 large eggs, lightly beaten canola oil for frying 8 balls Tre Stelle® Bocconcini Cheese, drained and cut into 1/4” slices 12 fresh basil leaves and basil pesto for garnish (optional)
Place tomato slices on paper towels to remove excess liquid. In a large bowl combine the breadcrumbs, cornmeal, salt, black pepper and cayenne; set aside. Place beaten eggs in a small bowl; set aside. Dip each slice of tomato into the flour, shake off the excess. Next, run the slices through the eggs to coat them lightly. Finally, lay the slices in the breadcrumb mixture, turn over and press each side into the breading to coat. Place the tomatoes on a wire rack until all pieces are coated. In a large non-stick skillet add enough canola oil to cover the bottom of the pan. Heat until moderately hot over medium heat. Fry tomato slices until golden brown and crispy; place on paper towels to drain. Assemble three tomato slices sandwiched between three Bocconcini Cheese slices per stack starting with the tomato on the bottom; making four separate stacks. Top with fresh basil leaves or basil pesto for garnish if desired.