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Romas and Goats

Yield 2 dozen
Roma tomatoes stuffed with goat cheese make a perfect pick-up appetizer. Serve at room temperature for a gooey, cheesy bite.

Ingredients

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

How to Make It

  1. Stir together first 5 ingredients in a shallow dish. Stir in 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 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° for 15 to 18 minutes or until lightly browned. Transfer tomatoes to serving platter. Drizzle with pesto.

  6. *Panko--large coarse breadcrumbs typically used in Japanese cooking--can be found at Asian or international markets. Toasted fresh breadcrumbs can substitute.