Vinaigrette:
½ cup DareGal frozen Italian Blend Herbs
½ cup extra virgin olive oil
¼ cup white wine vinegar
¼ teaspoon kosher salt
Pinch of black pepper

Tomatoes:
1 ¼ cups canola oil
6 slices proscuitto, each cut into three pieces
2 large eggs
4 tablespoons water
1 teaspoon black pepper
1 teaspoon granulated garlic
2 teaspoons vegetable sea salt
15 slices fresh tomato, cut at least ¼ inch thick & uniform in size
2 cups yellow cornmeal
1 tablespoon fresh parsley leaves, chopped
1 teaspoon vegetable sea salt
1 teaspoon black pepper
1 ½ cups all purpose flour
½ cup mascarpone cheese, softened

Garnish:
¼ cup green onions, thinly sliced

Make the vinaigrette by adding the herbs, olive oil, vinegar, salt and pepper to a blender and puree for 30 seconds; set aside at room temperature.  Heat oil in a heavy skillet over medium heat.  Add the pieces of ham to the oil and cook until just crispy then remove to paper towels with a slotted spoon and set aside.  In a medium bowl, whisk together the eggs and water until well blended.  Mix together the pepper, garlic and vegetable sea salt; sprinkle on both sides of tomatoes.  In a shallow dish, mix together the cornmeal, parsley, vegetable sea salt and pepper.  Add the flour to a second dish.  Making an assembly line, lightly dredge the tomato slices first into the flour, then into the egg mixture and, finally coat the slices well with the cornmeal blend.  Cook the tomatoes on each side until lightly golden and the cornmeal crisp.  Remove from oil as they cook and drain on paper towels.  To assemble the stacks, place one tomato on each of six individual plates.  Top with a teaspoon of mascarpone cheese and a piece of ham.  Repeat twice more for a total of three tomatoes per serving.  Drizzle with vinaigrette and garnish with sliced green onion.  Makes 6 appetizer servings.

19.02 Points

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