Quick! Before Fall nudges it’s way in, the Farmer’s Markets close for the season, and we’re left with limp and lifeless berries, peaches, and tomatoes, make sure you get all those bonafide summer recipes accomplished. I missed this recipe last summer but I wasn’t about to make it go another round when I just so happened to have some leftover cream cheese and fresh basil on hand.
The funny thing is, I don’t really like fresh tomatoes. Never have. But sometimes you look at a recipe and just know it would be delicious … for other people. And Nate absolutely loves tomatoes. Tomatoes and corn, he could live on them. Scratch that. Tomatoes, corn, and bacon and sausage, he could live on. Moving on …
If you’re looking to squeeze the final dregs out of summer cooking, if you’re looking for a way to make vegetables sinfully unhealthy but delightedly tasty then try these tomatoes. I did. And I don’t even like tomatoes. But I do like cream cheese and I do like “fried.” Two out of three ain’t bad.
Originally from Taste of Home June/July 2009
4 large tomatoes
1 package (8 ounces) cream cheese, softened
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup all-purpose flour
1 cup panko (Japanese) bread crumbs
1 tablespoon milk
3 tablespoons butter
3 tablespoons olive oil
Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.