Fried Green Tomato Crostini with Lemon Herb Goat Cheese is the perfect appetizer to serve at any dinner party. This twist on a classic Southern comfort food will have your guests begging for more!
If you have been a regular reader of my blog, you’ll probably know that I’m a Southern gal. While I absolutely love food from all over the globe, I have a strong connection with the food from my roots. Where I’m from, we like our chicken fried and to sip a glass of sweet tea on the front porch. Well, if I’m being honest, we love everything fried. I’m ok with this. Fried food is delicious. You probably know where I’m going with this. Fried green tomatoes are one of my favorite Southern foods. I grew up eating them. They’re amazing. I’m super excited to share this recipe for Fried Green Tomato Crostini with Lemon Herb Goat Cheese with you today.
Have you ever seen the movie Fried Green Tomatoes? It was one of my favorite movies growing up. It’s based on a novel set in Birmingham, and a lot of the movie takes place around a cafe, the Whistle Stop Cafe. The Whistle Stop Cafe is based on a cafe in Irondale, the Irondale Cafe. They’re known for their fried green tomatoes. And let me tell you, they have the best fried green tomatoes. If you ever get a chance, maybe you’re visiting Birmingham, or you’re passing through, do yourself a favor and visit the cafe. It’s a Southern style cafe with a cafeteria setting. It’s a really neat place.
These fried green tomato crostini are adapted from Whitney’s recipe over at That Square Plate. She’s a Southern blogger who does a lot of seafood recipes, and her recipes are super delicious. As soon as I saw her fried green tomatoes, I knew I had to make them. I grew up making fried green tomatoes, and her recipe is fantastic. She’s got a Cajun buttermilk sauce that’s out of this world good. However, I opted for a different type of sauce for mine, since I made mine into fried green tomato crostini.
These fried green tomatoes are so freaking delicious. They’re battered perfectly, and the goat cheese is nice and creamy and pairs perfectly with the tomatoes on the garlic crostini.
I bet you can’t eat just one!
- 4 green tomatoes, sliced ¼ inch thick
- 1 cup flour
- 2 eggs, whisked
- 2 cups buttermilk
- ½ tsp black pepper
- ½ tsp salt
- 1 cup cornmeal
- 1 cup panko
- Oil for frying
- ½ Cup soft goat cheese
- 1 Tbsp chopped fresh dill
- ¼ tsp lemon zest
- buttermilk for thinning
- 1 baguette, sliced thinly on the diagonal
- olive oil
- 1 garlic clove
- Place tomatoes in a shallow baking dish and cover with buttermilk. Let tomatoes soak for an hour. This will get rid of some of the bitterness as well as give the tomatoes a good texture.
- Preheat deep fryer to 375 or fill a heavy bottomed fry pan with 1 inch oil and heat to 375.
- Remove tomatoes from buttermilk and pat dry. Season lightly with salt and pepper on both sides.
- Take three bowls and in one bowl add the eggs, in another add the flour, in another combine the cornmeal and panko.
- Coat the tomatoes in flour, then the eggs, then the cornmeal and panko mixture. Fry on both sides till golden brown, 2-3 minutes. If frying in a pan, 2-3 minutes on each side. Be sure not to crowd the pan. Drain on paper towel.
- Preheat oven to broil. Place sliced baguette on cookie sheet and drizzle with olive oil. Broil until just golden. Ovens vary, so you will need to watch to make sure they don't burn. It should take no longer than a minute. Rub garlic clove over each slice. Set aside.
- In a bowl, combine the goat cheese, lemon zest, and dill. Thin with buttermilk to get a spreadable consistency. Add more buttermilk if you'd like a saucer spread.
- Spread a bit of the goat cheese mixture on each baguette slice. Add 1-2 slices of tomatoes depending on how large. Drizzle with more cheese sauce (optional) and serve immediately while still warm.