1 cup Panko (Japanese bread crumbs)
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon minced, garlic
1/3 cup butter, melted
11 ounces goat cheese, softened
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
12 plum tomatoes, or larger ones in season
pesto sauce
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 small amount from round end, so
tomatoes will stand up. Spoon out seeds and pulp. Spoon goat cheese
mixture into each half to fill. Dip top of each tomato into breadcrumb
mixture to coat. Place right side up on an ungreased baking sheet.
Bake at 400 degrees for 15-18 minutes, or until lightly browned. Place
on serving platter. Drizzle with pesto.
