Romas and Goats

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.

roma tomatoes stuffed with a mixture of goat cheese, lemon and panko with a little bit of pesto

Baked Tomatoes with Goat Cheese

Yield: 2 dozen

Prep Time:40 minutes

Cook Time:15 minutes

Ingredients:
  • 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
Directions:
  1. Preheat oven to 400°F.
  2. Stir together the first 5 ingredients in a shallow dish. Stir in butter; set aside.
  3. Combine goat cheese, pepper and salt in a small bowl.
  4. Cut tomatoes in half horizontally. Remove seeds and pulp. Spoon about 2 teaspoons of the goat cheese mixture into each half.
  5. Dip tomato halves, upside down, in bread-crumb mixture, coating generously. Place right side up on an ungreased baking sheet.
  6. Bake 15 to 18 minutes or until lightly browned. Transfer tomatoes to a serving platter. Drizzle with pesto (if using).
Tips:
  • "Panko" is Japanese breadcrumbs- they can be found in the Asian section of your market. You may also substitute toasted fresh breadcrumbs.
SOURCE: RecipeGirl.com (via The Coastal Living Cookbook)
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