Marinated Cherry Tomatoes Over Warm Provolone Garlic Bread Recipes

CHERRY TOMATOES ON PROVOLONE GARLIC BREAD

Steps:

• For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.
• Season with salt and pepper.
• Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.
• Stir occasionally to distribute seasonings.
• For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.
• Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.
• Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.
• Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.
• Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.

MARINATED CHERRY TOMATO SALAD

Steps:

• In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
• Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

MARINATED CHERRY TOMATOES OVER WARM PROVOLONE GARLIC BREAD

Steps:

• 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.
• 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.
• Just before serving, heat up the broiler again. Toast the bread under the broiler until the 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 asaigo.