Cherry Tomatoes on Provolone Garlic Bread

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. 1

   For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.

2. 2

   Season with salt and pepper.

3. 3

   Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.

4. 4

   Stir occasionally to distribute seasonings.

5. 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. 6

   Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.

7. 7

   Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.

8. 8

   Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.

9. 9

   Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.