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

Recipe by Coastal Living May 2002

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Yield:
2 dozen
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Ingredients

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Directions

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

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  • 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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