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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was SUPER EASY and really tasty. It was inhaled in minutes. I will definately make this again.
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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?