Baked Provolone with Tomatoes, Marjoram, and Balsamic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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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