Oven Fried Green Tomato Caprese Recipe With Balsamic Reduction

OVEN-FRIED GREEN TOMATO CAPRESE RECIPE WITH BALSAMIC REDUCTION

Steps:

• Preheat oven to 400 degrees F.
• Line a sheet tray with parchment paper or aluminum foil.
• Place panko in a shallow bowl.
• Add eggs to another bowl.
• Slice tomatoes and pat dry.
• Sprinkle tomato slices evenly with salt.
• Dredge tomato slices in egg then in panko to coat evenly.
• Place on sheet tray.
• Bake 30 minutes at 400 degrees F.
• Remove and cool on a wire rack.
• Layer in this order baked tomato slices, fresh mozzarella, basil leave, repeat.
• Drizzle with balsamic reduction (see link in post)

FRIED GREEN TOMATO CAPRESE

Steps:

• Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
• Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
• Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
• Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
• When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.