Romas & Goats
I just want to say this is really a nice recipe, very yuuumy.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracker crumbs
whole wheat |
* |
| 1 | cup |
Parmesan cheese
freshly |
|
| ¼ | cup |
parsley leaves
chopped fresh |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
garlic
minced |
|
| ⅓ | cup |
butter
melted |
|
| 11 | ounces |
goat (chevre) cheese
softened |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
salt
|
|
| 12 | each |
italian plum (roma) tomatoes
|
|
| 1 | x |
cilantro pesto
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracker crumbs
whole wheat |
* |
| 237 | ml |
Parmesan cheese
freshly |
|
| 59 | ml |
parsley leaves
chopped fresh |
|
| 15 | ml |
lemon juice
fresh |
|
| 5 | ml |
garlic
minced |
|
| 79 | ml |
butter
melted |
|
| 317.9 | ml/g |
goat (chevre) cheese
softened |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
salt
|
|
| 12 | each |
italian plum (roma) tomatoes
|
|
| 1 | x |
cilantro pesto
|
* |
Directions
Stir together 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; trim a small amount from rounded edges, if necessary, so halves will stand upright.
Remove seeds and pulp.
Spoon about 2 teaspoons goat cheese mixture into each half.
Dip tomato halves, upside down, in breadcrumb mixture, coating generously.
Place, right side up, on an ungreased baking sheet.
Bake at 400° for 15 to 18 minutes or until lightly browned.
Transfer tomatoes to serving platter.
Drizzle with pesto.
