Cornmeal Crusted Vine Ripened Tomatoes with Green Hill Cheese
2 tomatoes, cut into 1/2" slices
1/2 cup corn meal
1 tsp cayenne pepper
salt and pepper
1/2 round of Green Hill cheese, sliced
Fresh parsley for garnish
Heat 2 Tbsp oil in large pan or on a griddle.
Meanwhile pour cornmeal onto a plate and season with cayenne, salt and pepper. Press tomato slice into cornmeal mixture on both sides.
Cook on each side about 3-4 minutes until crisp and brown, turning once.
Top with sliced cheese, garnish with parsley and serve immediately.