Ingredients
3 slices of bacon
4 medium green (unripe) tomatoes
5 ounce log of chevre (Chablis)
1 cup fine ground cornmeal
salt and pepper to taste
½ cup heavy cream
¼ cup chopped fresh cilantro
1. Fry the bacon in heavy skillet until it is golden brown. Transfer
it to absorbent paper. Cut and discard the stem and blossom ends of the tomatoes
and cut each tomato into ½" thick slices. Let the sliced tomatoes rest
on absorbent paper or a tea towel .
2. Slice the goat cheese into thin rounds and set it aside.
3. Mix together the cornmeal, salt and pepper and dredge each slice of
tomato in the mixture. Drain off all but 4 tablespoons of bacon fat and fry
tomatoes in the fat over medium heat until the cornmeal browns, about 1 ½
minutes on each side. After turning once, top each slice of tomato with a round
of goat cheese and place the pan in a 300 degree oven. Crumble the bacon.
4. After 5 minutes, remove the tomatoes from the oven and transfer them
to a warmed serving plate. Working quickly, pour the cream into the frying pan,
place it over medium heat, and swirl the pan until the cream is hot but not
boiling.
5. Taste and season with a pinch of kosher salt and a few turns of black
pepper. Strain the sauce directly onto the platter of tomatoes. Sprinkle the
cilantro and crumbled bacon over the surface and serve immediately.
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[ This recipe comes from
The
Good Cook's Book of Tomatoes : With More Than 200 Recipes by Michele Anna
Jordan ]
