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.
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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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