Romas and Goats (Roma Tomatoes With Goat Cheese Appetizers)

I got this recipe from my favorite cookbook from Coastal Living. They are just as delicious as they are beautiful! I will make sure to take pictures the next I make these. They are a great addition to any appetizer party, wine tasting, whatever!

• Ready In: 28 mins
• Serves: 6
• Yields: 24 halves

Ingredients

• 1  cup panko breadcrumbs (Japanese breadcrumbs, may substitute toasted fresh breadcrumbs)
• 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 fresh ground pepper
• 1⁄2 teaspoon salt
• 12  small plum tomatoes (Roma)
•  pesto sauce

Directions

1. Stir together first 5 ingredients in a shallow dish. Stir in butter; set aside.
2. Combine goat cheese, pepper, and salt in a small bowl.
3. 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.
4. Dip tomato halves, upside down, in breadcrumb mixture, coating cut edges generously. Place right side up on an ungreased baking sheet.
5. Bake at 400 degrees for 15-18 minutes or until lightly browned. Transfer tomatoes to serving platter. Drizzle with pesto.