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Cherry Tomatoes on Provolone Garlic Bread

2 pints cherry tomatoes
2 scallions, white part only, coarsely chopped
1/4 cup finely chopped parsley
1 Tbsp. finely chopped rosemary
3 cloves garlic, minced
1/3 cup extra-virgin olive oil
3 Tbsp. balsamic vinegar
salt and pepper

3 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
4 large slices of thick, crusty bread
4 slices provolone cheese, 1 1/2 oz. each
1/4 cup freshly grated Parmesan cheese

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.


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