Baked Goat Cheese Stuffed Tomatoes

1. 1

   Cut a circle into each tomato and scoop out with a knife or tiny melon baller. Leave some of the inside of each tomato - you are creating a pocket.

2. 2

   Cut a small sliver off the bottom of each tomato (especially the plums) to allow the tomatoes to stand. Be sure you do nut cut through the bottom of the tomato.

3. 3

   Flip them upside down on a paper towel for a few minutes.

4. 4

   In a small bowl, combine the panko, parsley and lemon juice. (Maybe a dash of oilve oil or salt and pepper if you like as well).

5. 5

   Fill each tomato with goat cheese, scraping the top for a flat even fill. Using your fingers or a small pastry brush, rim each tomato with a bit of olive oil, then one by one invert each tomato into the panko mixture, coating the tops and rim.

6. 6

   Bake at 400 degrees F for about 15 minutes in an olive oil brushed pan or dish.

7. 7

   If your tomatoes are large you may want to bake longer...I like the tomatoes to be soft and the topping beginning to brown.

8. 8

   Place a dab of pesto on each tomato and serve.

9. 9

   Variations: Depending on your tastes, throw some garlic salt in place of salt into your panko mix, or a bit of minced garlic, grated Parmesan cheese, cayenne pepper or basil in place of the parsley...whatever...take it anywhere you like.

10. 10

    These are great to bring as a side dish to a dinner you may be going to as they travel well - cook onsite. You can also serve a couple atop a salad.

* Per serving · 4 servings · Values may vary.