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1
If preparing for 6:
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2
Slice goat cheese into 12 1 oz portions.
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3
Prepare corn salad: Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. Place the corn, black beans, green onions, and red peppers in a bowl, dress with marinade, mix well. Refrigerate until ready to use.
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4
Prepare red pepper coulis: Blend peppers, oil, vinegar, sugar, and salt in a blender or food processor until very smooth. Adjust seasoning. Refrigerate until ready to use.
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5
Prepare fried green tomatoes: Preheat oven to warm.
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Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to plate. Line a baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry no more than 4-5 green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
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7
To assemble:
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Place about 1/2 cup of the corn salad on each plate. Top with one fried tomato slice, then a layer of goat cheese. Repeat and end with a tomato on top.
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9
Drizzle about 1/4 cup of red pepper coulis on top of each stack, garnish with 1 T pine nuts, a little basil chiffonade, and approx 1 T. corn salad.
