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Baked Provolone with Tomatoes, Marjoram, and Balsamic

Scott Phillips

Servings: 4

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.


  • 4 1/4-inch-thick rounds provolone cheese
  • 1 medium tomato (about 8 oz.), cored and cut into small dice
  • 1 small clove garlic, minced
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. chopped fresh marjoram or oregano
  • Kosher salt and freshly ground black pepper
  • 1 tsp. balsamic vinegar

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 55
      Sodium (mg): 750
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 20


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
  • In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 tsp. salt, and a few grinds of pepper. Divide the tomato mixture among the four gratin dishes, scattering it over and around the cheese. Bake until the cheese is slightly melted, about 5 minutes.
  • Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.


Rate or Review


  • sharks | 02/07/2012

    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.

  • HBcook | 10/01/2011

    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.

  • lucyg22 | 09/11/2011

    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.

  • User avater
    TheMomChef | 08/03/2011

    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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