Fried Green Tomato Napolean

• ¼ cup cornstarch
• 4 strips bacon
• 1 large egg, beaten
• Vegetable oil, optional
• ½ cup gluten-free breadcrumbs
• 1 fresh peach, sliced (12-16 slices)
• 2 tbsp fresh dill, divided
• 8 oz. burrata or fresh mozzarella cheese, sliced (8 slices)
• ½ tsp. kosher salt
• 20 cuban oregano leaves, washed
• 2 medium green tomatoes, sliced (8 slices)
• Fresh ground black pepper to taste

Put cornstarch, egg and bread crumbs into three separate pie plates or paper plates. Add 2 tablespoons dill and salt to bread crumbs and stir to combine.

For tomatoes, place one slice of tomato in cornstarch and coat both sides. Shake off excess. Dip slice into egg, then into bread crumbs, pressing breadcrumbs into both sides. Transfer tomato slice onto a foil-lined sheet pan and repeat process with remaining tomato slices.

Fry bacon pieces in a large, heavy frying pan over medium heat until golden brown. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Cut bacon into 1-inch pieces.

Fry 4-6 breaded tomato slices in rendered bacon grease on both sides until golden brown, about two to three minutes per side. Transfer fried tomatoes back to sheet pan and keep warm. Repeat with remaining tomato slices. Add some vegetable oil to pan during process if needed.

To serve, place one tomato slice each on four plates. Top each slice with 2-3 slices of peace and one slice of burrata or fresh mozzarella cheese. Place another tomato slice on top and one more slice of burrata. Top with two more slices of peach. Finish with Cuban oregano leaves, bacon pieces, and fresh ground black pepper. Serve immediately.

From the cookbook Herbs for Flavor, Health, and Natural Beauty by Jim Rude and Jena Carlin (Hobble Creek Press)