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Baked Tomatoes with Goat Cheese
Slice the tops off 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 breadcrumbs,
2 tablespoons each olive oil, grated Parmesan
and chopped parsley, 1 finely grated garlic
clove, 1 teaspoon each thyme leaves and grated
lemon zest, and 1/2 teaspoon salt; sprinkle on
the tomatoes. Bake at 450 degrees F until
golden brown, about 10 minutes.
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