Romas and Goats is a short-cut name for this dish, which highlights baked Roma tomatoes stuffed with a mixture of goat cheese, lemon and panko with a little bit of pesto.
Baked Tomatoes with Goat Cheese
Prep Time:40 minutes
Cook Time:15 minutes
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon freshly squeezed 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 plum (Roma) tomatoes
- pesto sauce (store bought is fine), optional
- Preheat oven to 400°F.
- Stir together the 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. Remove seeds and pulp. Spoon about 2 teaspoons of the goat cheese mixture into each half.
- Dip tomato halves, upside down, in bread-crumb mixture, coating generously. Place right side up on an ungreased baking sheet.
- Bake 15 to 18 minutes or until lightly browned. Transfer tomatoes to a serving platter. Drizzle with pesto (if using).
- "Panko" is Japanese breadcrumbs- they can be found in the Asian section of your market. You may also substitute toasted fresh breadcrumbs.