COLORADO PROUD
Colorado Heirloom Tomato and Mozzarella Stack
from Chef Michael Long, Opus Restaurant, Littleton
September 13, 2007
Ingredients:
- 2 each large heirloom tomatoes
- 1 cup flour
- 1 egg beaten with 1/2 cup water
- 1 cup fresh breadcrumbs, mixed with chopped Italian parsley
- 2 each thick slices fresh mozzarella
- 2 T extra virgin olive oil
- 2 T balsamic vinegar
- Fresh basil
Slice tomatoes thickly, layer with basil and cheese.
Dip each side in flour, then egg then crumbs.
Heat a small amount of oil in sauté pan--Brown tomatoes on each side.
Serve with balsamic vinegar and oil.
Check out the Opus website
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