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fresh okra italian crouton tomato aged balsamic vinegar olive oil Parmesan cheese garlic oregano Italian herbs salt
Viewed: 76 - Published at: 8 years agoIngredients
- 1 lb fresh okra, spears
- 1 cup italian crouton, crushed finely
- 2 ounces tomato paste
- 3 tablespoons aged balsamic vinegar
- 3 tablespoons olive oil
- 1/4 cup finely grated parmesan cheese
- 1 teaspoon roasted garlic granules
- 1 teaspoon dried oregano
- 1 tablespoon italian herbs
- 1/4 teaspoon salt
Method
- Preheat oven to 375 degrees.
- Rinse okra and set aside to dry.
- Place Italian croutons in food processor and process to a fine consistency.
- Empty crumbs into a small bowl and set aside.
- In a medium size bowl, combine the rest of the ingredients together, mixing thoroughly until you have a thick paste
- Stir the okra into the paste mixture turning gently until all the okra has clumps of the paste clinging to it. It will not have a smooth even coating, rather clumps of coating.
- One by one, place 1/2 of the coated okra on one side of a foal lined cookie sheet.
- Take the other 1/2 of the paste coated okra and roll it gently in the breadcrumbs.
- Place this okra on the other half of the foal lined cookie sheet until the sheet is full.
- Bake for 20 - 25 minutes or until tomato paste mixture has caramelized and okra has an ever so slight crispiness left to it. Do not overcook or it will be gummy and tough.
- Remove from oven and let cool for 10 minutes.
- Enjoy as a messy appetizer finger food or as a side dish.
