Marinated Cherry Tomatoes Over Garlic Bread

Recipe Ingredients

2		Cherry tomatoes
2		Green onions - white part
		Coarsely chopped
1/4 cup	36g / 1.3oz	Finely chopped parsley
1 tablespoon	15ml	Finely chopped rosemary - or
2 teaspoons	10ml	Dried chopped rosemary
3		Garlic cloves - peeled, ends
		Minced
1/3 cup	78ml	Extra-virgin olive oil
3 tablespoons	45ml	Balsamic vinegar
		Salt - freshly ground black
		To taste
		Provolone Garlic Bread
3 tablespoons	45ml	Extra-virgin olive oil
3		Garlic cloves - peeled, ends removed, minced
1		Crusty bread
4		-- provolone cheese (1 1/2 ounces each)
1/4 cup	36g / 1.3oz	Freshly grated parmesan - cheese

Recipe Instructions

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.

Source:
Mario Batali

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