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Fried Green Tomatoes with Jalapeno Pesto Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch YIELD:12 servings

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

  • 1. For the pesto, place the first eight ingredients in a food processor; cover and process until finely chopped. Set aside.
  • 2. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip tomato slices in flour, eggs, then bread crumb mixture.
  • 3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.