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Romas and Goats

 

I just want to say this is really a nice recipe, very yuuumy.
9

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

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
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 17369% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 314mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 18g
Vitamin A 32% Vitamin C 30%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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