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Romas and Goats Recipe

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This recipe for Romas and Goats, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sister & Walker Stevens
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c of toasted bread crumbs
1 c of freshly grated Parmesan cheese
1/4 c of chopped fresh parsley
1 T of fresh lemon juice
1 t minced garlic
1/3 c butter, melted
11 oz goat cheese, softened
1/2 t salt
12 Roma (plum) tomatoes
Pesto

Directions:
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 up straight. Remove seeds and pulp. Spoon about 2 t of goat 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 if you have some.

Number Of Servings:
Number Of Servings:
24

 

 

 

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