Sauteed Tomato Slices With Cumin-Cornmeal Crust – Bon App
Description
This Italian side-dish features Oz piece Parmesan cheese, tablespoon Salt. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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room temperature, rind 1/8 tb Cayenne pepper -removed,
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cut into 4 pieces 4 Firm slightly underripe 1/2 c Yellow cornmeal -tomatoes
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cut into 1/2-inch 2 tb 1-inch pieces fresh chives -slices 1 tb Ground cumin 3 tb (about) olive oil 1 tb Sugar Steel Knife: Process cheese until finely minced, about 1 minute.
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Add cornmeal and next 5 ingredients and mix using on/off turns until chives are finely minced.
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Transfer to shallow dish.
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Dredge tomatoes in cornmeal mixture to coat, patting lightly to adhere.
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Posit10n rack in center of oven and preheat to 250'F.
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Heat 1 T olive oil in heavy large skillet or griddle (preferably nonstick) over medium- high heat.
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Add tomatoes in batches (do not crowd).
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Cook until crisp and golden, about 30 seconds per side.
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Transfer tomatoes to baking sheet and keep warm in oven.
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Repeat with remaining tomatoes, adding more oil as necessary.
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Serve tomatoes hot.
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Bon Appetit/August/89 Scanned & fixed by Di and Gary
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 107.8kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 4.5g23%
- Cholesterol 22.0mg8%
- Sodium 385.8mg17%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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