Romas and Goats
I just want to say this is really a nice recipe, very yuuumy. 9
goat (chevre) cheese
italian plum (roma) tomatoes
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.