Fried Green Tomato Stack


Fried Green Tomato Stack - Ingredients

  • 2 Green Tomatoes – typically 1 tomato will yield 4-5 medium thick slices but this will vary depending on size of tomato.
  • 1 5oz container of cream cheese softened
  • 1 5oz package of goat cheese softened
  • 1 T tarragon or basil
  • 1 T thyme
  • 1 T parsley
  • 1 T fresh lemon zest
  • 1 egg
  • ½ c flour
  • 1 c cornmeal
  • 1 pint buttermilk
  • 1 c hotsauce
  • Vegetable oil

Peach Chutney - Ingredients

  • 1 1/2 cup frozen peaches chopped to small dice
  • 1 red bell pepper or ½ c chopped to small dice
  • 1 small onion or ½ c chopped to small dice
  • 3 T butter
  • ¼ c brown sugar
  • ½ c champagne vinegar
  • ¼ T White pepper
  • S & Black P to taste


Slice tomatoes horizontally to medium thickness (not too thick because you want them to cook up crispy, not to thin because you want to taste the flavor of the tomato with the other components of the dish)

Mix buttermilk and hot sauce together, cover tomatoes with mixture and refrigerate for at least an hour

Mix Flour and cornmeal together to dredge, set aside.

Put softened cream cheese and goat cheese in a bowl. Fine Chop Herbs and add to cream cheese and goat cheese mixture. Blend together well by hand or with hand mixer for larger amounts can be done in a mixer. Spoon mixture into Ziploc bag into one corner and set aside. If making ahead refrigerate and allow to soften before use.

Chop peaches and vegetables into a small dice to make chutney. In a small sauce pan sauté in butter until onion is translucent.

Add brown sugar and then vinegar. Season and allow to simmer softly as flavors develop and chutney thickens.

As Chutney thickens heat a little veg oil and remaining Tablespoon of butter in sauté pan

Put tomatoes in dredge mixture directly from buttermilk mixture make sure that tomato is completely covered in buttermilk mixture on all sides before dredging to get an even crust.

Fry Tomatoes in butter oil mixture until golden brown on one side then flipping and frying until golden brown on the other. Only flip once or crust will fall off.

Drain on paper towels and season immediately with salt and pepper.

Place spoon of chutney on plate stack first tomato and squeeze a dollop of cheese blend on one side of tomato, stack next tomato place dollop of cheese blend on opposite side of tomato and top with final tomato. Spoon more chutney over entire stack and serve immediately.