Romas And Goats Roma Tomatoes With Goat Cheese Appetizers Recipes

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

TOMATO-GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

ROMAS AND GOATS (ROMA TOMATOES WITH GOAT CHEESE APPETIZERS)

Steps:

• 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 cut edges generously. Place right side up on an ungreased baking sheet.
• Bake at 400 degrees for 15-18 minutes or until lightly browned. Transfer tomatoes to serving platter. Drizzle with pesto.