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 today to get daily recipes from Fine Cooking plus special offers
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!
© 2020 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?