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Baked Tomatoes with Goat Cheese
This recipe makes a delicious side dish recipe that's great any time of year.
Prep Time
40
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings (3 halves per serving)
Calories
272
kcal
Author
RecipeGirl.com (via The Coastal Living Cookbook)
Course
Side Dish
Cuisine
American
Keyword
goat cheese, tomato
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:
1
serving
|
Calories:
272
kcal
|
Carbohydrates:
11
g
|
Protein:
13
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
49
mg
|
Sodium:
556
mg
|
Potassium:
287
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1681
IU
|
Vitamin C:
16
mg
|
Calcium:
195
mg
|
Iron:
2
mg