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Romas & Goats

Source of Recipe


Coastal Living, May/June 2002






List of Ingredients



• 1 cup panko *
  
• 1 cup freshly grated Parmesan cheese
  
• 1/4 cup chopped fresh parsley
  
• 1 Tbsp fresh lemon juice
  
• 1 tsp minced garlic
  
• 1/3 cup butter, melted
  
• 11 ounces goat cheese, softened
  
• 1/2 tsp freshly ground black pepper
  
• 1/4 tsp salt
  
• 12 Roma (plum) tomatoes
  
• Pesto
  






Instructions



1. Stir together first 5 ingredients in a shallow dish. Stir in the melted butter; set aside.
   
   
2. Combine goat cheese, pepper and salt in a small bowl.
   
   
3. Cut tomatoes in half horizontally; trim a small amount from rounded edges, if necessary, so halves will stand upright. Remove seeds and pulp. Spoon about 2 teaspoons of the goat cheese mixture into each half.
   
   
4. Dip tomato halves, upside down, in breadcrumb mixture, coating generously. Place right side up, on an ungreased baking sheet.
   
   
5. Bake at 400 degrees (F) for 15 to 18 minutes, or until lightly browned. Transfer tomatoes to a serving platter. Drizzle with pesto.
   
   Yield: 2 dozen
   
   






Final Comments


* Panko -- large, coarse breadcrumbs typically used in Japanese cooking -- can be found at Asian or international markets. If unavailable, substitute toasted fresh bread crumbs.