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Recipes Fresh From The Farm

Tomato Stacks

E. Marie

Makes 6 servings

Don't you just LOVE summer tomatoes? I sure do. These are so good for lunch with a cool green salad, or use as a side dish with anything - including scrambled eggs!

  • 1 clove minced garlic
  • 1/4 C. minced parsley (I like Italian)
  • pinch of salt
  • 1 – 8oz. pkg. cream cheese, softened
  • 1 T. chopped fresh basil
  • 4 gorgeous, big, fresh tomatoes from the Farmers Market
  • 1/2 C. flour
  • 1 egg, beaten with 1 T. milk
  • 2/3 C. dry bread crumbs – or Panko bread crumbs
  • 3 T. butter
  • 3 T. olive oil
  • fresh basil or parsley to garnish

Process garlic, parsley, salt & cream cheese; add basil. Cut tomatoes into 12 even slices, about 1/2” thick. Spread 6 slices with about 2 tablespoons of the cream cheese mix; top with remaining slices to make 6 “sandwiches”. Dip each sandwich into the flour, then into the egg mixture, and finally into the bread crumbs. Fry on both sides over medium heat in a mixture of butter & olive oil until brown. Garnish with fresh basil or parsley. Serve immediately.