Cherry Tomatoes on Provolone Garlic Bread: A Burst of Summer on Crusty Goodness

I still remember the first time I tasted something similar to this. I was helping my Nonna in her garden one summer afternoon, the air thick with the scent of basil and sun-warmed tomatoes. She plucked a handful of ripe cherry tomatoes, drizzled them with olive oil and balsamic, and served them atop a slice of grilled bread rubbed with garlic. That simple bite, the explosion of sweet and tangy flavor against the crusty bread, was pure magic. This recipe is my tribute to that memory, elevated with the creamy richness of provolone and the sharpness of parmesan.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 slices
• Dietary Type: Vegetarian

Ingredients

• 2 pints cherry tomatoes
• 2 scallions, coarsely chopped (white part only)
• 1/4 cup parsley, finely chopped
• 1 tablespoon rosemary, finely chopped
• 3 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• Salt & pepper
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 4 slices bread (large slices of thick, crusty bread)
• 4 slices provolone cheese, 1 1/2 oz. each
• 1/4 cup parmesan cheese, freshly grated

Equipment Needed

• Shallow bowl
• Cutting board
• Chef’s knife
• Garlic press (optional)
• Pastry brush
• Broiler
• Shallow serving bowls

Instructions

1. Prepare the tomato marinade: In a shallow bowl, combine the cherry tomatoes, scallions, parsley, rosemary, minced garlic, 1/3 cup extra virgin olive oil, and balsamic vinegar. Season generously with salt and pepper.

2. Marinate the tomatoes: Cover the bowl and let the tomato mixture marinate at room temperature for at least 1 hour, but preferably 3-4 hours. The longer the tomatoes marinate, the more flavorful they will become. Stir occasionally to distribute the seasonings evenly.

3. Prepare the garlic oil: In a small bowl, combine the 3 tablespoons of extra virgin olive oil and minced garlic. Let this mixture stand for about 10 minutes to allow the garlic flavor to infuse the oil. This step is crucial for maximizing the garlic’s aromatic punch.

4. Preheat the broiler: Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Keep a close eye on the bread to prevent burning.

5. Brush the bread with garlic oil: Brush one side of each bread slice generously with the garlic and olive oil mixture. Make sure to spread the garlic evenly across the surface.

6. Broil the bread: Place the bread slices on a baking sheet, oiled-side up, and broil them until lightly browned. This usually takes 2-3 minutes, but watch closely to prevent burning.

7. Add the cheese: Remove the bread from the broiler. Immediately place a slice of provolone cheese on each slice of toasted bread. Sprinkle generously with Parmesan cheese, reserving a small amount of Parmesan for garnish.

8. Broil again: Just before serving, heat the broiler again. Place the bread slices back under the broiler and toast until the provolone cheese is melted and bubbly, and the Parmesan cheese is lightly browned. This typically takes another 1-2 minutes. Watch closely to prevent burning.

9. Assemble and serve: Serve the bread in shallow bowls. Spoon about 3/4 cup of the marinated tomato mixture, including some of the marinade, over each slice. Garnish with the remaining Parmesan cheese. Serve immediately.

Expert Tips & Tricks

• Enhance the garlic flavor: To really amplify the garlic flavor in the oil, gently heat the oil and garlic mixture in a small saucepan over low heat for a few minutes before letting it stand. Be careful not to burn the garlic.
• Marinate smarter: If you’re short on time, you can slightly warm the tomato marinade in a saucepan for 10 minutes over low heat. The warmth helps the flavors meld quicker. Let it cool slightly before assembling the dish.
• Bread selection matters: Choose a crusty bread like sourdough or ciabatta that can stand up to the juicy tomatoes. Avoid soft, sandwich-style bread, which will become soggy.
• Pre-toasting: For a make-ahead option, you can toast the bread and top it with the cheeses in advance. Store it at room temperature and broil just before serving.
• Tomato skin removal: For a more refined texture, you can blanch the tomatoes for 30 seconds in boiling water and then peel off their skins before marinating. This is optional but creates a smoother mouthfeel.

Serving & Storage Suggestions

Serve this dish immediately after assembling to enjoy the contrast between the warm, cheesy bread and the cool, vibrant tomatoes. It’s perfect as an appetizer, a light lunch, or a side dish to grilled meats or fish.

Leftovers are best enjoyed immediately, as the bread will soften over time. However, you can store the marinated tomatoes separately in an airtight container in the refrigerator for up to 2 days. Reheat the bread under the broiler and top with the chilled tomatoes just before serving. It is not recommended to freeze this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	488.6 kcal	N/A
Calories from Fat	347 g	71%
Total Fat	38.6 g	59%
Saturated Fat	10 g	49%
Cholesterol	24.8 mg	8%
Sodium	483.5 mg	20%
Total Carbohydrate	23.7 g	7%
Dietary Fiber	2.9 g	11%
Sugars	7.2 g	N/A
Protein	13.4 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the tomato marinade for a touch of heat.
• Herb variations: Experiment with different herbs like basil, oregano, or thyme in place of or in addition to the parsley and rosemary.
• Cheese swaps: Instead of provolone, try using mozzarella, fontina, or even goat cheese for a different flavor profile.
• Gluten-free option: Use gluten-free bread for a gluten-free version.
• Vegan adaptation: While provolone is not vegan, you can substitute with a meltable vegan mozzarella alternative and skip the parmesan for a dish that is both dairy-free and vegan.

FAQs (Frequently Asked Questions)

Q: Can I use different types of tomatoes?
A: Absolutely! While cherry tomatoes are ideal for their sweetness and size, you can also use grape tomatoes or even diced Roma tomatoes. Just adjust the marinating time accordingly.

Q: Can I make this ahead of time?
A: You can marinate the tomatoes several hours in advance. Toasting the bread and assembling the dish is best done just before serving to prevent the bread from becoming soggy.

Q: What if I don’t have a broiler?
A: You can bake the bread in a preheated oven at 400°F (200°C) until the bread is toasted and the cheese is melted and bubbly. Keep a close eye on it to prevent burning.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs provide the best flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How do I prevent the bread from getting soggy?
A: Make sure to use a thick, crusty bread that can absorb the moisture from the tomatoes without becoming soggy. Toasting the bread before adding the cheese and tomatoes also helps.

Final Thoughts

This Cherry Tomatoes on Provolone Garlic Bread is a celebration of simple, fresh ingredients, transformed into a dish that is both satisfying and bursting with flavor. It’s perfect for a casual gathering, a light meal, or simply a taste of summer any time of year. I encourage you to try this recipe and make it your own by experimenting with different herbs, cheeses, or spices. Let me know what variations you create – I’d love to hear about them! And don’t forget to share this recipe with your friends and family who appreciate good food and good company. Buon appetito!