Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die-for starter or a light lunch with a green salad. Serve with warm, crusty bread.
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if there were ten stars i would rate it that! This is THE BEST cheese dip EVER! We went through a whole loaf of bread - only four of us! I guarantee you will like it! We knock each other out of the way to get it.Yum! I would have this every day if I could.
So easy so good. I used cherry and pear heirloom tomatoes and more than called for and did not add the vinegar. Basil would be a nice sub for the marjoram. I served this as an appetizer. Can't imagine it to be a meal. The cheese is really stringy.
FC, this is a home run!! Delicious with garden tomatoes and fresh herbs (I used oregano) and ready in a flash. Serve this, as we did, with the best bread you can find and the season's last melon. I love that such a memorable meal can be put together so fast. LATER REVIEW: I tried this with reduced-fat provolone, and it was rubbery. Stick with the full-fat version.
Fantastic dish that I'd eat any time during the day. Balsamic is an "only if you want" addition, I think. I preferred it without. Read my entire review at http://www.takingonmagazines.com/2011/08/baked-provolone-with-tomatoes-marjoram.html
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