Here's another Ripe Recipe from Chef Terri Hutter.
BLT SALAD
FRIED GREEN TOMATOES STUFFED WITH HERBED GOAT CHEESE
- GREEN TOMATOES- cut ¼’ thick, 2 per person
- GOAT CHEESE
- HERBS
- BLACK PEPPER
- OIL
COMBINE GOAT CHEESE, HERBS & BLK. PEPPER, SET ASIDE
SPREAD TOMATO SLICES OUT IN A SINGLE LAYER & SPRINKLE WITH SALT. LET SIT 5 MINUTES.
SET UP BREADING STATION
- ONE BOWL FLOUR
- ONE BOWL EGG WASH
- ONE BOWL CORN MEAL
ALL SEASONED WITH SALT & PEPPER
DRY OFF TOMATO SLICES WITH PAPER TOWELS. SPREAD GOAT CHEESE ON ½ THE TOMATOES. TOP WITH REMAINING TOMATOES.
COAT THE TOMATOES IN FLOUR, THEN IN EGG, THEN CORN MEAL. PLACE ON TRAY UNTIL READY TO COOK.
HEAT OIL IN SKILLET TO MED-HOT. ADD TOMATOES, DO NOT CROWD. WHEN BOTTOM IS GOLDEN, TURN & COOK OTHER SIDE. PLACE IN SHEET PAN IN WARM OVEN UNTIL READY TO SERVE.
DRESSING
- MAYO
- SHERRY VINEGAR
- HERBS
- S&P
SALAD
- ROMAINE LETTUCE
- BACON
WASH & CUT ROMAINE
SLICE BACON, COOK UNTIL CRISP
TOSS ROMAINE WITH DRESSING, PILE ON SERVING PLATTER. PLACE TOMATOES AROUND SALAD AND DOWN THE CENTER.