Chef Tom Fraker

Fried Organic Hatch Pepper Caprese Crostini

Name: Fried Organic Hatch Pepper Caprese Crostini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: New Mexican/Italian
Ingredients: 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

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Cuisine

New Mexican/Italian

Servings

10 crostini

Prep Time

5 minutes

Cook Time

10 minutes

Golden fried Hatch pepper polenta crostini topped with fresh tomato, mozzarella, basil ribbons, and a drizzle of balsamic glaze — a flavorful New Mexican-Italian fusion appetizer!

Image of Fried Organic Hatch Pepper Caprese Crostini

Ingredients

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

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Directions

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.

Fried Organic Hatch Pepper Caprese Crostini