Romas and Goats

• 1 cup cracker crumbs whole wheat
• 1 cup parmesan, parmigiano-reggiano cheese, grated freshly
• 1/4 cup parsley leaves chopped fresh
• 1 tablespoon lemon juice fresh
• 1 teaspoon garlic minced
• 13 cup butter melted
• 11 ounces goat (chevre) cheese softened
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon salt
• 12 each italian plum (roma) tomatoes
• 1 x cilantro pesto

1. Stir together first 5 ingredients in a shallow dish.
2. Stir in butter; set aside.
3. Combine goat cheese, pepper, and salt in a small bowl.
4. Cut tomatoes in half horizontally; trim a small amount from rounded edges, if necessary, so halves will stand upright.
5. Remove seeds and pulp.
6. Spoon about 2 teaspoons goat cheese mixture into each half.
7. Dip tomato halves, upside down, in breadcrumb mixture, coating generously.
8. Place, right side up, on an ungreased baking sheet.
9. Bake at 400 for 15 to 18 minutes or until lightly browned.
10. Transfer tomatoes to serving platter.
11. Drizzle with pesto.

cracker crumbs, parmesan, parsley, lemon juice fresh, garlic, butter, goat, black pepper, salt, italian plum, cilantro pesto

Taken from recipeland.com/recipe/v/romas-goats-48689 (may not work)