Romas And Goats (Roma Tomatoes With Goat Cheese Appetizers) - cooking recipe

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

Preparation

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.