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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


  • user-548048 | 04/29/2018


  • Krispie | 11/23/2017

    This was SUPER EASY and really tasty. It was inhaled in minutes. I will definately make this again.

  • 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.

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