TOMATO BOURSIN NAPOLEON
4 medium, firm green tomatoes
1/2 cup all-purpose flour
2 beaten eggs
2/3 cup fine bread crumbs or Panko
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Boursin cheese
1/2 cup tomato sauce, red pepper sauce or green pepper sauce
PREPARATION & METHOD
1. Cut unpeeled tomatoes into 1/4 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 5 minutes. Meanwhile, place flour, eggs, and breadcrumbs in separate dishes.
2. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in flour, then eggs, then breadcrumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-5 minutes on each side or until golden brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
3. Stack up fried green tomatoes with 1 tsp of Boursin cheese between each slice.
4. Serve warm with tomato sauce or roasted pepper coulis.
France native Chef Eric Masson holds three degrees from the prestigious Ferrandi Culinary School in Paris. Chef Eric’s approach is creative yet simple with an emphasis on fresh and local quality products and dishes, which are not only delicious but also good for you.
Learn more about Brentwood and Chef Masson at www.brentwoodrestaurant.com