When I came across Pater Ryan's recipe for Roasted Ricotta Tomatoes I loved the idea. I had smaller, grape size tomatoes and goat cheese on hand so I decided to give it a try with my ingredients. This is a great appetizer and so simple to make. I just love them, they a must try!



Goat Cheese Stuffed Tomatoes
Adapted from Pioneer Woman Cooks (Pastor Ryan)

18 Grape tomatoes
4 oz herb goat cheese
1/4 c. bread crumbs
olive oil, for drizzling
Salt, to taste

Preheat oven to 400F.

Cut the top off each tomato and using a spoon scope out the seeds. Sprinkle with salt and turn upside down on a paper towel to drain the excess liquid.

Stuff each tomato with goat cheese and then dip each tomato top side down into the bread crumbs. Place on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes until the cheese is melted and the bread crumbs are golden brown.