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SIDE DISHES -
VEGETABLES AND OTHER...
Romas and Goats
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Romas and
Goats |
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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 |
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The Coastal Living Cookbook |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We absolutely love anything with goat
cheese in it, so this recipe was a no-brainer! Very delicious
indeed!"
-San Diego, CA
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