Food Network Magazine - (09)September 2020

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 ½ 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

½ teaspoon kosher salt; sprinkle on the tomatoes.

Bake at 450 ̊ until golden brown, about 10 minutes.

weekend

cooking

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 83

FROM LEFT: JUSTIN WALKER. ANTONIS ACHILLEOS. RYAN DAUSCH.

__ ,

For clean

cuts, slice your

tomatoes with a

sharp serrated

llnife. It'll pierce

the sllin without

crushing the

lnsides.

...

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• 
  

".

'·.

Baked Tomatoes

with Goat Choose

,

,

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