Country Style Tomatoes

4 large tomatoes

1 pkg (8oz) cream cheese, softened

1/4 cup minced fresh parsley

1-1/2 tsp minced fresh basil or 1/2 tsp dried basil

1 garlic clove, minced

1/4 tsp salt

1/4 cup all purpose flour

1 cup panko bread crumbs

1 egg

1 tbsp milk

3 tbsp butter

3 tbsp olive oil

1. Cut each tomato into 4 thick slices and place on paper towel to drain


2. In a small bowl beat cream cheese, parsley, basil, garlic, and salt until blended


3. Spread cream cheese mixture over 8 tomato slices and top with remaining slices


4. Place flour and bread crumbs in separate shallow bowls


5. In another bowl, whisk egg and milk


6. Coat the top and bottom of each sandwich with flour, dip in egg mixture, then coat with crumbs


7. In a large skillet, heat butter and oil over medium hot heat


8. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown


9. Drain on papertowels and serve immediatly

Parmesan Bowl

1. 
   1 cup shredded parmesan cheese
   
   2 tbsp finely chopped walnuts
   

1. Heat a small non stick skillet over med-high heat
2. Sprinkle 3tbls cheese and and 1tsp walnut in pan
3. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly
4. Remove from heat and let cool for 30 seconds
5. Using a spatula carefully lay cheese mixture of 2in diameter glass bottom.
6. Cool completly
   

Make them ahead- Store between layers of waxed paper in an airtight container at room temp for up to a week.

Minis- Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350' for 8-10 minutes. Shape over smaller glasses to fill for appetizers or leave flat and use as garnish for soup or potatoes.