Romas & Goats


  • 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
  • Pesto

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

Author: sheilashultz

Search marketer by day, full-time Mom by night...always looking for ways to find a few moments of "me" time.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s