Fried green tomato napoleon with goat cheese, basil and balsamic reduction

what to do with fried green tomatoes

Ok, so we’ve already covered the fact that I adore fried green tomatoes. When they started to get popular on restaurant menus about 10 or so years ago, I remember ordering an appetizer of one that was served with goat cheese, pickled onions, basil, roasted corn and a drizzle of balsamic reduction. At the time, I thought it was one of the best things I had ever eaten. Here is my version, simplified slightly. 1. Follow the steps on how to make fried green tomatoes to perfection in one of our previous posts! 2. While the tomatoes are resting after being salted, you can start your balsamic reduction so it has time to cool prior to plating the dish. 3. Once you have your tomatoes and your balsamic reduction, add a tomato to a plate, add some fresh basil leaves and a chunk of goat cheese.Fried green tomato napoleon with goat cheese, basil and balsamic reduction 4. Repeat with another tomato, more basil and more goat cheese. 5. Top with another slice of goat cheese and a little more basil. 6. Drizzle the top and around the edges with the balsamic reduction.

Fried green tomato napoleon with goat cheese, basil and balsamic reduction

Pictured here with a fried jalepeno too, why not!?

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