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