| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
|
Medium-size tomatoes |
| 3 |
oz |
Cream cheese (at room temp.) |
| 1 |
tb |
Fresh chives |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Bread crumbs |
| 2 |
tb |
Flour |
| 1 |
c |
EGG WASH: |
| 2 |
|
Eggs |
| 1/2 |
c |
Milk; season w/salt & white pepper |
| 1/4 |
lb |
Butter |
|
|
Paprika |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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