Ingredients
2 Green Tomatoes
6 oz. Goat Cheese
2 tsp. chopped Chives
12 oz. jar Grilled Piquillo Peppers in Brine
1 Egg
½ cup Cornmeal
¼ tsp. Paprika
¼ tsp. Garlic Powder
¼ tsp. Onion Powder
2 cups Canola Oil
Salt
❃❃Makes 8 ❃❃
Preparation
Remove the top and bottom of the tomatoes and then cut each into 4 even slices.
Mix softened goat cheese and chives together and set aside.
Heat oil to 350 in a cast iron pan or Dutch oven.
Piquillo Sauce
Add entire jar of piquillo peppers, with liquid, into a blender and blend until smooth. Remove to a saucepan and keep warm on low heat.
Tomatoes
Mix the cornmeal, paprika, garlic powder and onion powder together. Whisk the egg in a separate bowl. Dip each tomato in the cornmeal, lightly coating each tomato, then dip in the egg wash making sure the tomato is fully covered and finally dip back into the cornmeal slightly pressing the cornmeal onto each side to ensure tomatoes are fully covered.
Place the tomatoes into the oil and cook until coating is browned. Remove to a paper towel or paper bag to drain excess oil. Lightly salt each when they are removed from the oil.
Assembly
Place piquillo sauce on the bottom of a plate or tray, top with fried green tomatoes and top each tomato with goat cheese and chive mixture.