- 1 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese.
- 1/4 cup fresh chopped parsley
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1/3 cup melted butter
- 11 ounces of goat cheese, softened
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon of salt
- 12 plum (Roma) tomatoes
Stir together first five ingredients in a shallow bowl. Stir in butter; set aside.
Combine goat cheese, pepper and salt in a small bowl.
Cut tomatoes in half (horizontally). Trim as needed so the halves stand upright. Remove seeds and pulp. Stuff about 2 teaspoons of goat mixture into each half.
Dip tomatoes upside down in breadcrumb mixture, coating generously. Place right side up on ungreased cookie sheet (I used a mini muffin pan).
Bake at 400 for 15 to 18 minutes or until lightly browned. Transfer to serving platter, drizzle with pesto. Yield: Two dozen.
Recipe suggested serving at room temperate. But we didn’t wait.
From the Coastal Living Cookbook