Baked Provolone with Tomatoes, Marjoram, and Balsamic

By Muzungu

Ingredients

• 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

Details

Servings 4

Preparation

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.

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.