Tom's Fried Mozzarella, Nectarine and Basil Stacks

Tom's Fried Mozzarella, Nectarine and Basil Stacks

Ingredients

• 4 large nectarines or peaches, sliced into rounds
• 12 large basil leaves
• 12 ounces fresh mozzarella, sliced into 8 thick round slices
• 1 cup panko bread crumbs
• 1/2 cup Celia's Traditional Balsamic Vinegar
• 1/4 cup flour
• 1/3 cup parmesan cheese, grated
• 2 eggs, beaten
• 3-4 tablespoons Celia's Basil EVOO
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Directions

1. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine.
3. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
5. Heat a large skillet over high heat. Add 1 teaspoon of basil evoo and sear both sides of the nectarines for 1 to 2 minutes until just warmed, but still somewhat firm. Keep the nectarines warm.
7. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
9. To plate, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic vinegar.