Shelly's Recipe

BAKED PROVOLONE WITH TOMATOES AND MARJORAM

Category: Cheese

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 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh marjoram or oregano
Kosher salt and freshly ground black pepper
1 teaspoon balsamic vinegar, optional

Position a rack in the center of the oven and heat the oven to 450.

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.

(This is optional: Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.)

Serve this with warm, crusty bread.