Fried Cream Cheese Tomatoes

**This giveaway is now closed.**

How about another giveaway? Could you use a little extra something to do something nice for yourself? The kind folks at CSNStores.com are at it again, and will be sponsoring another giveaway for a $35 gift certificate, redeemable at any of their stores. You can find just about anything you need among their multiple stores; modern bedding, coffee tables, kitchenware...you name it.  Obviously their kitchenware gets the most of my attention.  If you'd like to enter, you can find the details of the giveaway at the end of this post, where you can leave a comment to enter.  Now for the recipe...

I picked up some giant tomatoes at the store the other day, already knowing what I had in mind for them.  These modest 'maters were destined to become a scrumptious concoction of herbs, cream cheese and fried goodness.  I present:  Fried Cream Cheese Tomatoes.

Fried Cream Cheese Tomatoes

4 large tomatoes

1 pkg (8oz) cream cheese, softened

1/4 cup minced fresh parsley (optional)

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 (Japanese) bread crumbs

1 egg

1 Tbsp milk

3 Tbsp butter

3 Tbsp olive oil

Slice each tomato into four thick slices.  Place on paper towels to absorb moisture.  In a small bowl, mix together the cream cheese, parsley, basil, garlic and salt until blended.  Spread the cream cheese mixture over eight tomato slices; top with the remaining tomato slices.

Place the flour and bread crumbs in separate shallow bowls.  In another bowl, whisk the egg and milk.  Coat the top and bottom of each tomato sandwich with flour, dip in the egg mixture, then coat with the crumbs.

In a large skillet, heat the butter and olive oil over medium-high heat.  Fry the tomato sandwiches in batches for about 3-4 minutes each side, or until golden brown.  Drain on paper towels.  Serve immediately.

Yum.

(adapted from Taste of Home June 2009)