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Romas and Goats

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

Coastal Living MAY 2002

  • Yield: 2 dozen

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

Preparation

Stir together first 5 ingredients in a shallow dish. Stir in butter; set aside.

Combine goat cheese, pepper, and salt in a small bowl.

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.

Dip tomato halves, upside down, in breadcrumb mixture, coating generously. Place, right side up, on an ungreased baking sheet.

Bake at 400° for 15 to 18 minutes or until lightly browned. Transfer tomatoes to serving platter. Drizzle with pesto.

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

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Romas and Goats recipe

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