Baked Provolone with Tomatoes, Marjoram, and Balsamic Recipe

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Baked Provolone with Tomatoes, Marjoram, and Balsamic
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Ingredients:

Directions:

  1. /4-inch-thick rounds provolone cheese
  2. Medium tomato (about 8 oz.), cored and cut into small dice
  3. Small clove garlic, minced
  4. Tbs. extra-virgin olive oil
  5. Tsp. chopped fresh marjoram or oregano
  6. Kosher salt and freshly ground black pepper
  7. Tsp. balsamic vinegar
  8. Position a rack in the center of the oven and heat the oven to 450°F.
  9. Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
  10. In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 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.
  11. Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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