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
This recipe makes a delicious side dish recipe that's great any time of year.
Recipe Details
Servings: 8 servings (3 halves per serving)
Calories: 272kcal
Ingredients
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- ⅓ cup butter, melted
- 11 ounces goat cheese, softened
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 12 medium plum (Roma) tomatoes
- pesto sauce (store bought is fine), optional
Instructions
- Preheat the oven to 400°F.
- Stir together the first 5 ingredients (through garlic) 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).
Notes
- "Panko" are Japanese breadcrumbs. They can be found in the Asian section of your market. You may also substitute toasted fresh breadcrumbs.
Nutrition
Serving: 1serving, Calories: 272kcal, Carbohydrates: 11g, Protein: 13g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 556mg, Potassium: 287mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1681IU, Vitamin C: 16mg, Calcium: 195mg, Iron: 2mg