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Fried Green Tomatoes with Jalapeno Pesto

I loved fried green tomatoes when I was a child. As an adult, I was able to combine two more of my favorite culinary delights to complement this classic dish and bring it to a new level. The combination of flavor is unbelievable.—Vickie Birkenmeyer West Palm Beach, Florida

12 ServingsPrep: 25 min. Cook: 5 min./batch

Ingredients

1-1/2 cups fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1/2 small onion, halved
1 jalapeno pepper, seeded and halved
1 tablespoon pine nuts, toasted
1 tablespoon lime juice
1 garlic clove, peeled
TOMATOES:
1 cup all-purpose flour
2 eggs
1-3/4 cups panko (Japanese) bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium green tomatoes, cut into 1/4-inch slices
6 tablespoons olive oil
3/4 cup crumbled goat cheese

Directions

For the pesto, place the first eight ingredients in a food processor;
cover and process until finely chopped. Set aside.
Place flour and eggs in separate shallow bowls. In another shallow
bowl, combine the bread crumbs, salt and pepper. Dip tomato slices

2 of 2

Fried Green Tomatoes with Jalapeno Pesto (continued)

Directions (continued)

in flour, eggs, then bread crumb mixture.
In a large skillet, fry tomatoes in oil in batches for 2-3 minutes on
each side or until golden brown. Drain on paper towels. Layer 12
tomato slices with 1 tablespoon pesto and 1 tablespoon goat cheese;
top with remaining tomato slices. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 appetizer equals 168 calories, 12 g fat (3 g saturated fat), 27 mg cholesterol, 162 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.