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  • Prep:
  • Cook:
  • Level: Easy
  • 4


These little gems taste amazing, travel well and are easy to prepare! Serve as an appetizer or a side.


  • 8 whole Plum Or Small Campari Tomatoes
  • 59.1 milliliters Panko (Japanese-style breadcrumbs) or ordinary breadcrumbs
  • 14.8 milliliters Chopped Fresh Parsley
  • 2.5 milliliters Lemon Juice
  • 170 grams Creamy Bluebell Falls Goat Cheese, Original, Honey & Thyme or Pepper, Herb & Garlic
  • Salt and Pepper, to taste
  • 14.8 milliliters Olive Oil (to Rim The Tomatoes And Greasing Your Pan)
  • 29.6 milliliters Pesto


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.

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

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

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 bread crumb mixture, coating the tops and rim.

Bake at 200 degrees Celsius for about 15 minutes in an olive oil brushed pan or dish. If your tomatoes are large you may want to bake longer…I like the tomatoes to be soft and the topping beginning to brown.

Place a dab of pesto on each tomato and serve.

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.

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 on top of a salad.

Recipe and photo courtesy of

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