oil for frying
2 very green tomatoes, sliced 1/3 inch thick
2 cups buttermilk
2 cups AP flour
2 cups cornmeal
1 beefsteak tomato, sliced 1/3 inch thick
4 ounces of your favorite soft bleu cheese
Aged balsamic vinegar
Your favorite olive oil
Maldon sea salt
Basil for garnish, if desired
Heat the oil in a cast iron skillet over medium high heat to 350 degrees Fahrenheit.
Soak the tomatoes in buttermilk. Heat the oil in a sauté pan over medium high. Whisk together the eggs and the buttermilk. Combine the flour and cornmeal. Submerge the green tomatoes in the buttermilk/eggs mixture and then dredge them in the flour mixture. Shake off any excess flour and place them in the oil. Fry the tomatoes on both sides until they are golden brown. Remove from the oil and place on a plate or cookie sheet lined with paper towels.
Make little stacked napoleons with the fried green tomatoes, beefsteak tomatoes and bleu cheese and spoon a little aged balsamic and extra virgin oil around the tomatoes.