Ingredients

The following ingredients have 5 Servings
  • 4 medium, firm green tomatoes
  • ½ cup shelled pistachios
  • 1 ½ cups panko bread crumbs
  • 2 tsps garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne
  • ½ tsp black pepper
  • ½ tsp salt
  • ¾ cup buttermilk
  • Canola or olive oil
  • 1 tbsp butter
  • 2 tbsps chopped herbs (I used chives, parsley & mint)
  • 1 cup low-moisture shredded mozzarella*

Instruction

  • Preheat the oven to 400 F.
  • Trim the ends off of the tomatoes, and cut into 1/4 “ slices. In the food processor, pulse pistachios, until they are almost a coarse meal. Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb. Pour breading mixture into a bowl or baking dish.
  • Pour buttermilk into a separate bowl. Dip tomato slices in the buttermilk and then dredge in the breading mixture. Pat the breading mixture on to create an even coat that sticks. Place on a rack on a baking sheet.
  • Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet. Fry tomatoes in batches for 1 to 2 minutes on each side. Place back on the rack over the baking sheet.
  • In a bowl, combine chopped herbs and mozzarella. Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly. Serve immediately.
  • *I used low-moisture, shredded mozzarella in place of slices of buffalo mozzarella here in order to keep the tomatoes crispy.