Aged Provolone cheese — a smoky semi-hard Italian cheese — is a perfect choice for frying in this flavorful starter. Other semi-hard cheeses can also be used in this recipe. Look for small serving skewers — fanned out on a serving platter, they make a beautiful presentation.
Fried Provolone-Tomato Skewers with Balsamic Reduction
Servings
16 Servings
Ingredients
- 8 ounces aged provolone cheese cubed (or any block of hard cheese)
- ⅓ cup flour
- 1 egg beaten
- 1 cup panko or coarse bread crumbs
- ¼ teaspoon freshly ground black pepper
- ½ cup canola oil
- 1 cup balsamic vinegar
- 1 tablespoon light brown sugar
- 16 cherry tomatoes halved
Instructions
- Fried Cheese:
- Place flour, beaten egg, and panko or bread crumbs each in separate bowls for dredging. Season crumbs with black pepper.
- Dredge cheese cubes in flour, egg, then in crumbs. Place breaded cubes on wax paper and place in freezer for fifteen minutes to firm up.
- Heat oil in medium frying pan over medium-high heat until oil is hot and shimmering. Fry cheese cubes until golden brown, turning once — about 1 minute per side. Using a slotted spoon, transfer to a plate lined with paper towels to drain and cool slightly.
- Balsamic Reduction:
- Place vinegar and brown sugar in a small saucepan over medium heat. Whisk to blend.
- Bring to a boil and cook until mixture is reduced by more than half, about 20 minutes; mixture should have a syrupy consistency.
- Remove from heat, allow to cool.
- Transfer to a container or squeeze bottle to store.
- Assembly:
- Carefully thread a tomato half (cut side up), a baby basil leaf (or medium leaf folded over), cheese cube, another basil leaf, and finish with another tomato half (cut side down) on skewers.
- Drizzle with balsamic reduction immediately before serving.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.
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