2 dozen

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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Ratings & Reviews

JessicaJJM's Review

July 08, 2014
Made 3 a piece for me and my husband. Great summer weeknight meal and fast to make! **Baked tomatoes in muffin tins.. perfect for keeping in place!!

GramercyGal's Review

July 25, 2010
These were wonderful! Fresh, summery, and delicious! This will definitely be in my recipe rotation from now on for all sorts of occasions.

LacyPerry's Review

June 01, 2010
this was a hit! i sent half to one gathering and half to another, and none of them came back! my mom called them "a little bite of italy" and they were truly great with very little effort involved.

SissysCookin's Review

August 23, 2009
This is too easy to be so good. Recipes from Coastal Living have yet to let me down. What a great magazine.