Baked Plum Tomatoes with Pesto & Goat Cheese

These tender baked plum tomatoes are filled with a homemade basil pesto sauce, creamy crumbles of French goat cheese, and for a bit of crunch–toasted Panko breadcrumbs.  A simple yet super flavorful side dish that works well with a roast chicken, served on the side of your favorite soup, or even a top al dente pasta for a vegetarian dinner idea.

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Baked Plum Tomatoes with Pesto & Goat Cheese

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Side dish


  • 4 plum tomatoes, halved lengthwise, seeds removed
  • Olive oil
  • Salt and pepper
  • For the pesto sauce:
  • ½ cup fresh basil leaves
  • ¼ cup extra virgin olive oil
  • 3 Tablespoons pine nuts
  • Juice of 1 lemon
  • Pinch of crushed red pepper flakes
  • ¼ cup grated Parmesan cheese
  • Crumbled goat cheese
  • Panko breadcrumbs


  1. Preheat the oven to 375 degrees. Place each tomato half cut-side up on a greased baking sheet. Drizzle each with a touch of oil and a pinch of both salt and pepper. Bake for 15 minutes in the preheated oven.
  2. To make the pesto, process its ingredients in a small food processor until smooth. Add a Tablespoon of water if you need to thin out the sauce.
  3. Spoon some pesto into each baked tomato half; top with some goat cheese and a sprinkling of breadcrumbs. Bake again for 5-7 minutes and serve warm.

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