Red Chili Pesto Stacks

Red Chili Pesto Stacks 35 minutes - 2 servings


3 large green tomatoes, sliced thick into 8 pieces
1/2 cup breadcrumbs
1 large egg
1/4 cup whole milk
1 tbsp olive oil
Sacla Red Pesto Chili
1 cup shredded Parmesan
8 ounces fresh mozzarella, sliced into 8 pieces
Microgreens or basil, for garnish (optional)


  1. For the tomatoes: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a shallow dish, place breadcrumbs and set aside. In a shallow bowl, whisk together the egg and whole milk. Dunk one tomato slice in the egg mixture and then pat each side in the breadcrumbs to coat it. Transfer the coated slice onto a prepared baking sheet and repeat with the rest of the slices. Brush one Tbsp olive oil over the tomatoes and bake for 15 to 20 minutes or until slightly browned. Transfer to a cooling rack or plate and set aside
  2. For the Parmesan Crisps: Up the oven temperature to 400 degrees. Reusing the parchment paper and baking sheet you used for the tomatoes, place heaping Tbsp mounds onto the baking sheet, two inches apart. Bake for six to eight minutes or until golden. Remove from heat and let cool before handling (so they firm up).
  3. To assemble: Place a piece of tomato onto four separate plates. Top each piece with a piece of mozzarella, two Tbsp sauce, and a Parmesan crisp. Repeat until all the components are used up and garnish. Serve warm right away.
Recipe Creator: Matt Baugh