Marinated Cherry Tomatoes over Warm Provolone Garlic Bread

Choose colorful tomatoes for a beautiful presentation. From Fine Cooking.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Marinated Cherry Tomatoes

• 2  pints cherry tomatoes, halved (can be mixed colors)
• 2  green onions, coarsely chopped
• 1⁄4 cup parsley, finely chopped
• 1  tablespoon fresh basil or 1  tablespoon fresh oregano or 1  tablespoon fresh rosemary, finely chopped
• 3  garlic cloves, finely chopped
• 1⁄3 cup extra virgin olive oil
• 3  tablespoons  balsamic vinegar
•  salt and pepper

• Provolone garlic bread

• 3 -4  tablespoons  extra-virgin  oil
• 3  garlic cloves, finely chopped
• 4  slices  artisan bread (large thick slices) or 4  slices  other  crusty bread (large thick slices)
• 4  slices provolone cheese
• 1⁄4 cup  grated asiago cheese or 1⁄4 cup romano cheese or 1⁄4 cup parmesan cheese

Directions

1. For the tomatoes: In a shallow bowl, mix the tomatoes, green onions, parsley, basil, garlic, olive oil and vinegar. Season with salt and pepper. Cover the bowl and let the tomatoes marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours. Stir them occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will crack and burst, allowing their juices to mix deliciously with the marinade.
2. For the garlic bread: Combine the olive oil and garlic and let the mixture stand for 10 minute so the flavors blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic and olive oil and broil them, oiled side up, until lightly browned. Put a slice of provolone and a generous sprinkling of asaigo on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you're ready to serve the tomatoes.
3. Just before serving, heat up the broiler again. Toast the bread under the broiler until the cheese is bubbly.
4. 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 asaigo.