Fried Ripe Tomato with a Tangy Cream Cheese Filling
By Debbie Adkins
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Difficulty: Medium
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6
Ingredients
- 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
Directions
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.