| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
|
4 |
Servings |
INGREDIENTS
| 2 |
pt |
Cherry tomatoes, preferably mixed colors, stems removed cut in half |
| 2 |
|
Green onions, white part only, coarsely chopped |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
tb |
Finely chopped rosemary, or |
| 2 |
ts |
Dried chopped rosemary |
| 3 |
|
Garlic cloves, peeled, ends removed, minced |
| 1/3 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Balsamic vinegar |
|
|
Salt, freshly ground black pepper to taste |
| 3 |
tb |
Extra-virgin olive oil |
| 3 |
|
Garlic cloves, peeled, ends removed, minced |
| 4 |
lg |
Thick slices of crusty bread |
| 4 |
|
Slices (1 1/2 ounces each) provolone cheese |
| 1/4 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
PROVOLONE GARLIC BREAD
1. Mix tomatoes, green onions, parsley, rosemary, garlic, olive oil and
vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and
let tomatoes marinate at room temperature at least 1 hour, but preferably 3
to 4 hours or overnight. Stir occasionally.
2. For garlic bread, mix olive oil and garlic in a small bowl and let stand
10 minutes so the flavors blend. Meanwhile, heat broiler. Brush one side of
each bread piece with the garlic/olive oil mixture, and broil, oiled side
up, until lightly browned. Place a slice of provolone and a generous
sprinkling of Parmesan on toasted side of each slice, saving a little for
garnish. Set the bread aside.
3. Just before serving, heat the broiler. Toast the bread under the broiler
until cheese is bubbly. To serve, put a piece of the bread in a shallow
soup bowl. Spoon about 3/4 cup of the tomatoes and marinade on or around
the edges of the bread. Garnish with more Parmesan and serve.
Nutrition information per serving: 552 calories, 43 g fat, 17 g protein, 27
g carbohydrate, 33 mg cholesterol, 650 mg sodium. Coping with tomatoes
In a tomato frenzy? Here's what to do with all those fruits of the vine: -
Never refrigerate tomatoes; cold temperatures make the flesh pulpy and
destroy flavor. ~ Peeling tomatoes isn't necessary if you're going to use
them raw in salads, salsas or on sandwiches; wash the skin before you stem
and core. - To peel, immerse in boiling water for 30 seconds; drain and
peel with a paring knife. - To seed, cut the tomato in half horizontally.
Set a strainer over a bowl and gently squeeze the seeds into it. - Or, if
you want the shell intact, cut off the top 1/2-inch; scoop out seeds and
core with a grapefruit spoon. - Never cook tomatoes or tomato-based sauces
in an aluminum pan; they lose their bright color and can pick up an
unpleasant taste.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 29
JAN 1995 2122 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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