Tomato crustade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium-size tomatoes | |
| 3 | ounces | Cream cheese (at room temp.) |
| 1 | tablespoon | Fresh chives |
| ⅛ | teaspoon | White pepper |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Parmesan cheese |
| 2 | tablespoons | Bread crumbs |
| 2 | tablespoons | Flour |
| 1 | cup | EGG WASH: |
| 2 | Eggs | |
| ½ | cup | Milk; season w/salt & white pepper |
| ¼ | pounds | Butter |
| Paprika | ||
Directions
Slice tomatoes, making sure you have 4 even slices out of each tomato. Mix cream cheese, chives, salt & white pepper thoroughly until smooth. Lay tomato slices on flat surface, spreading cream cheese on 4 of the slices.
Place a plain tomato slice on top of each covered slice, so that the cream cheese is in the middle. Mix Parmesan cheese & bread crumbs together. Coat tomatoes w/ flour, dip in egg wash, then in bread crumb mixture. Saute on medium heat in butter until golden brown. Garnish w/ paprika.
ALAMEDA PLAZA
WORNALL ROAD; KANSAS CITY
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .