Italian Baked Okra Spears

• 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

1. Preheat oven to 375 degrees.
2. Rinse okra and set aside to dry.
3. Place Italian croutons in food processor and process to a fine consistency.
4. Empty crumbs into a small bowl and set aside.
5. In a medium size bowl, combine the rest of the ingredients together, mixing thoroughly until you have a thick paste
6. 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.
7. One by one, place 1/2 of the coated okra on one side of a foal lined cookie sheet.
8. Take the other 1/2 of the paste coated okra and roll it gently in the breadcrumbs.
9. Place this okra on the other half of the foal lined cookie sheet until the sheet is full.
10. 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.
11. Remove from oven and let cool for 10 minutes.
12. Enjoy as a messy appetizer finger food or as a side dish.

fresh okra, italian crouton, tomato, aged balsamic vinegar, olive oil, parmesan cheese, garlic, oregano, italian herbs, salt

Taken from www.food.com/recipe/italian-baked-okra-spears-518632 (may not work)