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 this! Make this every summer when the tomatoes start rolling in.
So easy and so flavourful! 'This is like really good pizza without a crust' remarked my pizza loving hubby, I have to agree. I baked this in one baking dish for 12 to 15 minutes as an appetizer for four people. I blended two different types of provolone - a medium aged one and one a bit more mature creating a wonderful complex flavour. I used sweet cherry tomatoes mixed with oil packed cherry tomatoes and a very small amount of Calabrian chili sauce. This is a fantastic dish I will make often!
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