Baked Provolone with Tomatoes & Balsamic

  • Difficuly Facile
  • Preparation 10 min
  • Coooking 5 min
  • Measures for 4
  • Cost Basso


  • 4  provolone cheese
  • 1 medium tomato 
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. chopped fresh marjoram or oregano
  • salt and  black pepper
  • 1 tsp. balsamic vinegar


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • 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.
  • Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.