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Categories:
cracker crumbs Parmesan parsley lemon juice - fresh garlic butter goat black pepper salt Italian plum cilantro pesto
Viewed: 54 - Published at: 9 years agoIngredients
- 1 cup cracker crumbs whole wheat
- 1 cup parmesan, parmigiano-reggiano cheese, grated freshly
- 1/4 cup parsley leaves chopped fresh
- 1 tablespoon lemon juice fresh
- 1 teaspoon garlic minced
- 13 cup butter melted
- 11 ounces goat (chevre) cheese softened
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon salt
- 12 each italian plum (roma) tomatoes
- 1 x cilantro pesto
Method
- 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.
