Fried Green Tomato Bruschetta
This bruschetta is down-home country meets Italy, so you can present it many ways. For a down-home country feel as well as an Italian feel, try arranging the bruschetta on a red-and-white gingham–covered platter. You might also serve on a clean washboard or in clean black cast-iron skillet.
INGREDIENTS | SERVES 4
- 4 medium green tomatoes, sliced ½-inch thick
- Flour for dredging
- 2 eggs, beaten
- 1 cup plain bread crumbs
- Oil for frying (preferably olive oil)
- 1 tablespoon balsamic vinegar
- ¼ cup chopped fresh basil leaves (plus a few whole leaves for garnish)
- 12 green olives with pimiento, halved lengthwise
- ¼ cup extra-virgin olive oil
- 1 loaf crusty country bread, sliced 1-inch thick
Dredge tomato slices in flour. Dip in egg and then in breadcrumbs, shaking off excess after each dip.
Fry at low heat (about 325°F) until golden and mostly tender (a little underdone is good). Place the still-hot tomatoes flat on a cutting board and dice them into ½-inch pieces.
In a large mixing bowl, gently toss the diced tomatoes with the vinegar, basil, and olives. Set aside.
Brush the bread slices with extra-virgin oil, and grill or oven-toast at 400°F until lightly browned. This can also be done under the broiler.
Top each slice of bread with tomato mixture. Cut in half, and serve garnished with a small basil sprig.