Fried Green Tomatoes alla Caprese
The end of summer is officially here and we’ve already started preparing our garden for fall. Over the next few weeks I will be stripping down our basil plants and making lots of homemade pesto to get us through the winter months. We’re also picking the very last of our tomatoes, some of which will continue to ripen indoors, but mostly we’re left with a bunch of tiny green ones. These aren’t quite nice enough to transform into my delicious Creole Fried Green Tomatoes, but will do just fine in this tasty side dish or appetizer that makes use of our last summer crops and herbs.
There are a lot of wonderful flavors going on here thanks to the fresh Buffalo mozzarella, basil leaves and tangy balsamic vinaigrette, so you don’t need to spend a whole lot of time dressing up those green tomatoes. You really don’t even need to fuss with a recipe. I just spoon a little bit of flour in one bowl, seasoned bread crumbs or Panko into a second bowl, one beaten egg into a third bowl and salt the tomatoes. You can add more bread crumbs as you go. As a general rule, anytime I am battering anything, I keep one hand clean to move the food along and the other hand does the messy battering. I keep Ken’s Steak House Balsamic Dressing with Honey on hand in case I don’t feel like making my own sauce to drizzle on this and other Caprese dishes. I love it because it has just the right amount of zing, sweetness and creaminess but not a whole lot of calories, as far as delicious store-bought dressings go.
Suggested Wine Pairings