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Great served at room
temperature too...
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1 cup |
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panko
breadcrumbs |
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1 cup |
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freshly
grated Parmesan cheese |
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¼ cup |
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chopped
fresh parsley |
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1 Tbs |
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fresh lemon
juice |
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1 tsp |
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minced
garlic |
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1/3 cup |
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butter,
melted |
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11 ounces |
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goat cheese,
softened |
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½ tsp |
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freshly
ground black pepper |
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¼ tsp |
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salt |
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12 plum |
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(Roma)
tomatoes |
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pesto sauce
(store bought is fine) |
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1 |
Preheat oven to
400°F. |
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2 |
Stir together first
5 ingredients in a shallow dish. Stir in butter; set
aside. |
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3 |
Combine goat cheese,
pepper and salt in a small bowl. |
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4 |
Cut tomatoes in half
horizontally. Remove seeds and pulp. Spoon about 2 tsp.
goat cheese mixture into each half. |
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5 |
Dip tomato halves,
upside down, in bread-crumb mixture, coating generously.
Place right side up on an ungreased baking sheet. |
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6 |
Bake 15 to 18
minutes or until lightly browned. Transfer tomatoes to a
serving platter. Drizzle with pesto. |
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Yield: 2 dozen |
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Cooking Tips |
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"Panko" is Japanese
breadcrumbs- they can be found in the Asian section of your
market. You may also substitute toasted fresh breadcrumbs. |
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Recipe Source |
| The
Coastal Living Cookbook |