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Baked provolone with tomatoes, marjoram, and balsamic

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Baked provolone with tomatoes, marjoram, and balsamic

Baked provolone with tomatoes, marjoram, and balsamic

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.
Ingredients

– ¼-inch-thick rounds provolone cheese.
– 1 medium tomato (about 8 oz.), cored and cut into small dice.
– 1 small clove garlic, minced.
– 1 Tbs. extra-virgin olive oil.
– 1 tsp. chopped fresh marjoram or oregano.
– Kosher salt and freshly ground.
– black pepper.
– 1 tsp. balsamic vinegar.

Instructions

Step 1: Position a rack in the center of the oven and heat the oven to 450°F. Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
Step 2: In a small bowl, combine the tomato, garlic, oil, marjoram, ¼ tsp. salt, and a few grinds of pepper. Divide the tomato mixture among the four gratin dishes, scattering it over and around the cheese. Bake until the cheese is slightly melted, about 5 minutes. Drizzle each serving with ¼ tsp. of the balsamic vinegar and serve immediately.

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