Fried Green Tomato and Bourbon BBQ Crostini

For the tomatoes:
Trim off the top and bottoms of the tomatoes and discard. Slice tomato into ¼-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside.

In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the eggs and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish.

Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere.

Heat 1 cup oil in a 10-inch nonstick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels.

For the Bourbon BBQ sauce:
In a 4-quart saucepan, bring the bourbon to a boil with the minced onions and simmer for five to ten minutes. Most of the bourbon will have evaporated at this point, leaving about two tablespoons of liquid and the onions.

Add the water and all of the other ingredients into the pan with the onions, heat and simmer for 10-15 minutes until you reach a thick and smooth consistency.

Pour all of the ingredients in a high powered blender and blend until smooth. Return to the pan you were cooking the sauce in.

Add the Curly’s Sauceless Pulled Pork to the pan and use a wooden spoon to break it up. Simmer over medium heat until the pulled pork is warmed through and the sauce is evenly distributed.

To assemble:
Preheat oven to 350ºF. Line a baking sheet with foil and place the baguette slices in an even layer. Brush the baguette slices on both sides with olive oil. Bake for 10–15 minutes or until golden brown.

To serve, take one cooled baguette slice and top with a fried green tomato. Top with a spoonful of bourbon BBQ pulled pork and finish with a sprinkle of chopped parsley. Serve immediately.