Ingredients
-
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
Instructions
- For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.
- Season with salt and pepper.
- Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.
- Stir occasionally to distribute seasonings.
- For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.
- Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.
- Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.
- Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.
- Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.