Fried Green Tomato Caprese Salad

I have been on a major vacay....  so sorry to anyone who has wondered where the heck we have been for about a month!  I wish I was coming back to the blog with piles of pictures and tales of great travels, but sadly, no.... I didn't have an actual vacation; life just got a little cray up in here with visitors and animals and new jobs and more new jobs ... my little hobby had to take the back seat for a while!

But I'm back and I've got something ridiculous for you all today.  I know, I know, it's summer -- we're all trying our best to get outside and workout, eat healthy and keep that bikini body in tip top shape, while still consuming as much alcohol as possible.  This post is where SkinnyChow goes to die.  I can't help but think of my girlfriend who just started a 30 day cleanse.... I don't want to rub it in or anything but you are seriously missing out on this monstrosity!  ;)

So who doesn't love the classic Italian Caprese Salad?  Yummy vine-ripened tomatoes layered with fresh and velvety mozzarella and topped with a sprinkle of home-grown basil....drizzle with your finest olive oil and balsamic vinegar and you have a great starter to any meal....  

So I decided to destroy this delicate salad and fry it...

...in true Southern fashion

In all seriousness -- this salad eats like a meal.  In fact, just eat it as a meal.  Trust me.  Oh and also trust me when I tell you to drizzle this baby with balsamic syrup and peach jam (homemade jam if you can swing it!).  It really takes the dish to the next level with the lovely combination of salty and sweet.  Oh and as I'm typing this, I realize that I could have made this salad even better with the addition of bacon....  but there's always next time...

Fried Green Tomato Caprese Salad (makes 4 salads)

Fried Green Tomatoes:

4 large green tomatoes, sliced into 4 (1/2 inch) slices each

2 eggs

1/2 c. buttermilk

1 c. all purpose flour

1/2 c. cornmeal

1/2 c. breadcrumbs

2 tsp salt

1/4 tsp ground black pepper

vegetable oil for frying

Whisk egg and buttermilk together in a medium sized bowl.  Scoop flour onto a plate and mix cornmeal, breadcrumbs and salt and pepper on another plate.  Dip tomatoes into flour to coat.  Then dip the tomatoes into milk and egg mixture.  Dredge in breadcrumbs to completely coat.

In large skillet, pour vegetable oil {1/2 inch of oil in the pan} and heat over medium heat.  Place tomatoes into the frying pan in batches, being careful not to crowd the pan.  When tomatoes are browned, flip and fry the other side.  Drain on paper towels.

Salad and Assembly:

2 large balls fresh mozzarella, each cut into 6 slices
12 fresh basil leaves, plus more for garnish if desired
peach jam
balsamic syrup

To assemble salads, place one fried green tomato on each plate.  Top each tomato with one slice of mozzarella followed by one basil leaf.  Repeat this process ending with a fried green tomato, until each plate has 4 tomato slices and 3 mozzarella slices.  Garnish top of stack with basil.  Place peach jam in a small microwave safe bowl and microwave on high for 20 seconds.
Drizzle each salad with peach jam then drizzle with balsamic syrup.  Enjoy immediately.

Antipasti Skewers

Easiest. Appetizer. Ever.  Nothing more really needs to be said except for the fact that these skewers are not only pretty and colorful but they are delicious and a complete crowd pleaser!  Not to mention that I die for anything that is on a stick, skewer or cute and/or mini.  These were inspired by my Aunt, who would bring a gigantic antipasti platter to our family Thanksgiving meal every year.  And this girl right here would load up on all that deliciousness before the big meal even was served.  I looked forward to that display every year of my life and this year I wanted to recreate it but thought, “Hey, lets make that platter cute and mini...and lets keep people hungry for dinner”.  So that’s what I did.  As with most of the recipes I post here, these skewers can be tailored to your personal taste.  Throw anything you like on here and you’ve got yourself a perfect party appetizer!

Antipasti Skewers

cooked tortellini

grape tomatoes

hot peppers

salami

fresh mozzarella balls

balsamic vinegar dressing

Thread ingredients onto skewers and place in a 9x13 inch dish.  Drizzle with balsamic dressing and toss to coat.  Refrigerate until ready to serve.

Tiny Food Party and Teeny Chicken Parmesan Crostini

By now, everyone here should know about my obsession with mini food.  I have an entire section of my blog dedicated to it!  So needless to say, I almost died of happiness when I found out my favorite food blog, Spoon Fork Bacon, was releasing a cookbook called Tiny Food Party!

The writers, Teri Lyn Fischer and Jenny Park, have created a fantastically creative book, packed with gorgeous photos, amazing menus and most importantly, food that you can make at home with supplies you probably already have.  The book is broken down into four chapters: Tiny Snack Party, Tiny Dinner Party, Tiny Dessert Party and Tiny Cocktail Party, with special themed menus already created for you!  How simple is that!?

I have to compare this book to another “mini food” book I own called Bite by Bite: 100 Stylish Little Plates You Can Make for Any Party by Peter Callahan.  While his book is beautifully written and photographed and filled with inventive ideas, most recipes require special teeny tiny bread pans, displays or other intricate tools.  The girls of Spoon Fork Bacon have truly created a book that anyone can cook from -- without stocking their kitchen with additional supplies.  Kudos to Teri Lyn and Jenny -- you have created something very special!

To show you how easy they make it, here’s a cutesie recipe for Teeny Chicken Parmesan Crostini.  So simple, I made them after working all day and within minutes had an adorable and tasty snack to munch while channel surfing.

Teeny Chicken Parmesan Crostini

makes 24 crostini

Toasts:

1 sourdough baguette, sliced into 24 (1/4-inch-thick) pieces

1/4 c. extra virgin olive oil

salt and pepper to taste

Chicken Parmesan:

8 chicken tenders, each cut into 3 pieces

1 cup all purpose flour

2 eggs, lightly beaten

1 cup Italian-Style breadcrumbs

1/4 c. extra virgin olive oil

salt and pepper, to taste

4 slices provolone cheese, each cut into 6 pieces

1 1/4 c. marinara, homemade or store bought

1. Preheat oven to 375.  Brush baguette slices with oil and place on a nonstick sheet pan.  Season with salt and pepper.
2. Bake bread slices for 15 minutes or until golden brown.  Keep the oven on.
3. Place flour in a shallow dish, eggs in a second shallow dish, and bread crumbs in a third shallow dish.  Dredge chicken in flour, then in eggs and then in bread crumbs.  Warm oil in a skillet over medium-high heat.  Saute chicken for 4 to 5 minutes on each side.  Season with salt and pepper.  Place chicken on a sheet pan and top each piece with a small slice of provolone.  Bake for about 5 minutes, or until cheese melts.  Spread about 1 tbsp marinara on each toast and top with a piece of chicken.  Top crostini with extra marinara and serve warm