| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
This was absolutely amazing! I follow a Keto plan so I subbed the panko with ground pork rinds and only had 5 vine tomatoes, otherwise followed the recipe. The seasoning was absolutely perfect!
KETO: SKIP THE PANKO: Fry 1/2 cup oinions and 2 cloves garlic 3 min till translucent(let cool) Then add doubble the goat cheese and the rest of ingredents as indicated… AMAZING!!