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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews (8 reviews)

  • eakaden | 09/07/2019

    Love this! Make this every summer when the tomatoes start rolling in.

  • user-3827951 | 01/28/2019

    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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