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Fried Ripe Tomato with a Tangy Cream Cheese Filling

By Debbie Adkins


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6


  • 1 clove garlic, minced, or ⅛ teaspoon garlic powder
  • ¼ cup minced parsley
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 ounces cream cheese, softened
  • 4 beefsteak tomatoes or other large ripe tomatoes
  • ½ cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon milk
  • ⅔ cup dry bread crumbs
  • 3 tablespoons butter
  • 3 tablespoons olive oil


Mix garlic, parsley, salt, pepper and cream cheese until thoroughly combined; set aside. Cut tomatoes into 12 even slices, about ½-inch thick. Spread 6 of the slices with about 2 tablespoons of the cheese mixture, then top with the remaining tomato slices to make 6 “sandwiches.”  In a small bowl, combine beaten egg with milk. Dredge each tomato “sandwich” in flour, then the egg/milk mixture, then roll in the bread crumbs. In a skillet, combine the oil and butter until butter is melted. Fry tomatoes on each side until golden brown and crispy.

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