Roasted Tomatoes with Garlic, Gorgonzola and Herbs

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We change out the cheese for Chevre {Goat Cheese}.Delicious.

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These are beautiful, easy, and delicious any time of the year.

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This recipe was great. Very easy and quick to make. Instead of using Gorgonzola or Parmesan cheese, I used fresh mozzarella and put it on Italian bread. AMAZING...thanks Giada!!!

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Simple! Light! Tasty! Awesome!

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these were awesome! i ended up getting a different kind of tomato and had to double the filling part. i did add some mozzarella cheese to the filling and sprinkled the top with parmesean - even if you don't like gorgonzola, because you are using fine crumbs of it, it really makes for a more mild taste (i just used a chopper. highly recommend

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Very nice as an appetizer, or to go alongside a breakfast/brunch. I used fresh breadcrumbs, not dried.

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I did a sample of these because I had some Romas I had to use! I only had blue cheese so I used that. They were really delicioso!! I'm going to do them again today for a get together..perferct for a winter night appy. I'm also going to add a little more cheese as recommended by another rater. These are really great and really easy too.

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Very yummy, but I reduced the amount of breadcrumbs and used more gorgonzola so it was cheesier ; There were too many breadcrumbs for my liking the first time around. They held up pretty well in the fridge too - I ate them the next day heated up in the oven again and they weren't soggy at all.

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I changed the recipe to accomodate the various tastes. I used italian breadcrumbs and shredded mozza/chedder cheese with parma cheese. Was a real hit with everyone. Will definitely keep this recipe on hand.

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This was ok, but could've used more depth of flavor.