posted by SandyOH 06-26-100 6:35 AM
* Exported from MasterCook *
Marinated Cherry Tomatoes over Garlic Bread
Recipe By : Fine Cooking - Aug/Sept. 1994 Issue #4
Serving Size : 4 Preparation Time :0:00
Categories : Salads / Salad Dressing
Amount Measure Ingredient -- Preparation Method
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2 pints cherry tomatoes (preferably mixed colors) -- cut in half stems removed and washed
2 green onions (white part only) -- coarsely chopped
1/4 cup finely chopped parsley
1 tablespoon finely chopped rosemary or 2 teaspoons dried
3 garlic cloves -- minced
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
Provolone garlic bread:
3 tablespoons extra virgin olive oil
3 garlic cloves -- minced
4 thick slices crusty bread
4 slices Provolone cheese (1-1/2 oz. ea.)
1/4 cup grated Parmesan cheese
In a shallow bowl, mix the tomatoes, onion, parsley, rosemary, garlic, olive oil and vinegar. Season to taste 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 or overnight. Stir occasionally so that all the tomatoes are marinated.
To prepare garlic bread: In a small bowl combine the olive oil and garlic and let the mixture stand for 10 minutes or longer so flavors blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic and olive oil mixture and broil, oiled side up, until lightly browned. Place a slice of Provolone and a generous sprinkling of Parmesan on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you are ready to serve the tomatoes.
Just before serving, heat the broiler. Toast the bread under the broiler until 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 Parmesan and serve.