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Appetizer
10 crostini
5 minutes
10 minutes
Chef Tom Fraker
1 package Melissa’s Organic Hatch Pepper Polenta - sliced about 1/4-inch thick
Canola oil for frying
Melissa’s Ground Green Hatch Chile
10 slices Roma tomato
10 slices mozzarella cheese
10 Melissa’s Fresh Basil Leaves - cut into ribbons
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 cup balsamic glaze
Heat the oil in a pan or fryer to 350ºF.
Place the polenta into the oil and fry until golden brown, about 3 minutes. Remove to a rack, sprinkle with the Hatch powder and cool slightly.
To assemble, top the polenta with a tomato slice, a mozzarella slice, some basil ribbons and season with salt and pepper. Finish with a drizzle of the balsamic glaze and serve.
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