Cherry Tomatoes on Provolone Garlic Bread Recipe #143
by troyh
1¾ hours | 35 min prep
SERVES 4
- 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
- For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.
- Season with salt and pepper.
- Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.
- Stir occasionally to distribute seasonings.
- For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.
- Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.
- Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.
- Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.
- 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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5 stars