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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 478 | ||
| Calories from Fat 347 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.6g | 59% | |
| Saturated Fat 10.0g | 50% | |
| Monounsaturated Fat 23.4g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 523mg | 21% | |
| Potassium 487mg | 13% | |
| Total Carbohydrate 21.7g | 7% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 5.5g | ||
| Protein 13.3g | 26% | |
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Cherry Tomatoes on Provolone Garlic Bread
By: troyh
Aug 16, 1999
SERVES 4
Ingredients
- 2 pints cherry tomatoes
- 2 scallions, coarsely chopped (white part only)
- 1/4 cup parsley, finely chopped
- 1 tablespoon rosemary, finely chopped
- 3 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- salt & pepper
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 4 slices bread (large slices of thick, crusty bread)
- 4 slices provolone cheese, 1 1/2 oz. each
- 1/4 cup parmesan cheese, freshly grated
Directions
1
For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.2
Season with salt and pepper.3
Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.4
Stir occasionally to distribute seasonings.5
For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.6
Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.7
Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.8
Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.9
Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: mickie49
On Aug 2, 2004
Had this for Sunday lunch-really great!!! Used mixture of various types and colors of cherry tomatoes that I roughly chopped. Also used julienned fresh basil instead of rosemary. Had some nice smoked provolone, so used that. Ate it with a knife and fork-wonderful, fresh, summer-like sandwich!!
From: Derf
On Aug 1, 2004
We did enjoy the taste of this very much, we were just not quite sure how to eat it! In the end we picked it up and made a very tasty mess!! The taste is outstanding , we love the mix of balsamic vinegar and EVO oil, of course the garlic was great as were the rosemary and parsley. Also loved the crusty cheese toast under it. All in all it was almost too much of a good thing, almost an overpowering taste. We probably will make it again but would cut back on almost everything, except the cheese and bread. Thanks for sharing a good brushetta.
From: Elizabeth Fullerton
On Aug 18, 2003
This was terrific. I love bruschetta and this was a great recipe. In addition to using the cherry tomato toppings, I also used Gay's recipe for Rosemary White Beans and ate them on top of the bread. Thanks for posting the recipe.
From: MizzNezz
On Aug 19, 2003
I can't believe this recipe hasn't been found and reviewed yet. This is so good! I used french bread from the deli and this went together very easily. I let the tomato mixture marinate for 4 hours for maximum flavor. Served this with pasta. Thanks Troy!
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