Community Recipe
from [batesballard22]
Baked Provolone with Tomatoes, Marjoram, and Balsamic

Baked Provolone with Tomatoes, Marjoram, and Balsamic

Fine Cooking

  • Yield: 1 serving


  • Appetizer


4 1/4-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

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.

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.

Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.

nutrition information (per serving):

Calories (kcal): 310; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 14; Protein (g): 20; Monounsaturated Fat (g): 8; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 750; Cholesterol (mg): 55; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 112 , pp. 48

July 7, 2011

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Baked Provolone with Tomatoes, Marjoram, and Balsamic recipe