|Green Tomatoes never had it so good!|
Rosalie's Green Tomato Appetizers
Fresh Herbs (or dried)
Eggs (just a couple)
So basically, I sliced the green tomatoes (about 1/4 to 1/2 inch thick) and let them dry out a bit on paper towels.
Mix goat cheese and cream cheese with the herbs. Any combination, the cream cheese is really more of a binder for the goat cheese which tends to crumble a bit. I don't measure this kind of stuff, and honest, you can't really go wrong. I would have chopped up garlic, oregano, basil and chives, but I used Penzey's Tuscan Sunset instead. I love this stuff.
Then I piled a little mound on top of each tomato and put the pan in the freezer.
Take the frozen tomato and cheese, and dip them in beaten egg and then coat well in Panko. Place them back on cookie sheet (not on paper towels) and freeze again. When they are froze, peel them off the sheet and place in a baggie or freezer container until you are ready to use them.
Preheat oven to 350, and bake the tomatoes on a cookie sheet for about 15 minutes. They should be browned and the cheesy mound should be very soft. Serve with a drizzle of Balsamic glaze and a glass of wine. So, what are ya'll waiting for?