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Cherry Tomatoes On Provolone

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Ingredients

Adjust Servings:
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

Nutritional information

488.6
Calories
347 g
Calories From Fat
38.6 g
Total Fat
10 g
Saturated Fat
24.8 mg
Cholesterol
483.5mg
Sodium
23.7 g
Carbs
2.9 g
Dietary Fiber
7.2 g
Sugars
13.4 g
Protein
264g
Serving Size (g)
4
Serving Size

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Cherry Tomatoes On Provolone

Features:
    Cuisine:

    I made some to go with some pasta we were having for dinner. We loved it! The only change I made was to use the grape tomatoes sliced, which worked well because they don't squirt you in the eye when you bite into them lol

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cherry Tomatoes on Provolone Garlic Bread,,I made some to go with some pasta we were having for dinner. We loved it! The only change I made was to use the grape tomatoes sliced, which worked well because they don’t squirt you in the eye when you bite into them lol,I made this for Mother’s Day and everyone loved it. Very light and full of flavor!


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    Steps

    1
    Done

    For the Tomatoes, Mix Tomatoes, Scallions, Parsley, Rosemary, Garlic, Olive Oil and Vinegar in a Shallow Bowl.

    2
    Done

    Season With Salt and Pepper.

    3
    Done

    Cover Bowl and Let Tomatoes Marinate at Room Temperature For at Least 1 Hour, but Preferably 3-4 Hours.

    4
    Done

    Stir Occasionally to Distribute Seasonings.

    5
    Done

    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
    Done

    Brush One Side of Each Bread Slice With Garlic and Olive Oil Mixture and Broil Them Oiled-Side Up Until Lightly Browned.

    7
    Done

    Put a Slice of Provolone and a Generous Sprinkling of Parmesan on Each Slice, Reserving a Little of the Parmesan For Garnish.

    8
    Done

    Set Aside. Just Before Serving, Heat Up Broiler Again and Toast Cheese Until Bubbly.

    9
    Done

    Serve Bread in Shallow Bowls, Spooning About 3/4 Cup of Tomatoes and Marinade Over Each Slice, Garnishing With Remaining Parmesan.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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