Best Cherry Tomatoes On Provolone Garlic Bread Recipes

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CHERRY TOMATOES ON PROVOLONE GARLIC BREAD



Cherry Tomatoes on Provolone Garlic Bread image

Make and share this Cherry Tomatoes on Provolone Garlic Bread recipe from Food.com.

Provided by troyh

Categories     Weeknight

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 488.6, Fat 38.6, SaturatedFat 10, Cholesterol 24.8, Sodium 483.5, Carbohydrate 23.7, Fiber 2.9, Sugar 7.2, Protein 13.4

GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

PERFECT GARLIC BREAD FROM SCRATCH



Perfect Garlic Bread from Scratch image

you can do this with pre-made french bread if you're short on time but i really think it's worth it to do this from start to finish on a lazy afternoon. goes beautifully with pasta or a nice light cream soup. i use my own homemade butter for this (possibly because i'm crazy). if you want to do that it's really easy: just take whipping cream at room temp, whip it way past the point of whipping cream and you'll see the fat separate from the milk. squeeze the newborn butter to the side of the bowl and pour off the milk (keep that, it's perfectly good), rinse the butter under cold water three or four times, breaking it up to wash out the extra milk, then mix in a little salt. you can easily double or triple this but it may or may not freeze well. the dough and butter would probably freeze better separately.

Provided by spiritussancto

Categories     < 4 Hours

Time 2h

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

2 -2 1/2 cups flour
1 teaspoon salt
1 cup warm water
1/2 tablespoon instant yeast
1/2 tablespoon sugar
1 tablespoon oil
1/4-1/3 cup butter (room temp, homemade really is better)
1/2 teaspoon dill
6 garlic cloves, minced (i run it through my garlic grinder)
1/2 teaspoon salt
1/2 teaspoon fresh black pepper

Steps:

  • mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
  • mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
  • kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
  • rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
  • cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
  • once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
  • turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
  • in the mean time mix all ingredients of the garlic butter.
  • slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
  • wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.

Nutrition Facts : Calories 251.8, Fat 10.4, SaturatedFat 5.2, Cholesterol 20.3, Sodium 652, Carbohydrate 34.4, Fiber 1.5, Sugar 1.2, Protein 5

PROVOLONE GARLIC BREAD



Provolone Garlic Bread image

The fresh garlic, butter and Provolone make this bread a real test of my self-control--I could make an entire meal out of it. I like to use the sliced cheese, as opposed to shredded, because of the even & full coverage it gives. ;)

Provided by GaylaJ

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

1/4 lb butter, softened
2 garlic cloves, minced
1/2 teaspoon Worcestershire sauce
1 (1 lb) Italian bread (or Vienna bread)
1/2 lb sliced provolone cheese

Steps:

  • Preheat oven to 350°F.
  • Mix butter with garlic and Worcestershire sauce, set aside.
  • Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
  • Place each half piece of bread on a baking sheet, crust side down.
  • Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
  • Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
  • Bake until cheese melts and lightly browns, about 20 minutes.

Nutrition Facts : Calories 356.7, Fat 21.1, SaturatedFat 12.6, Cholesterol 50.1, Sodium 665.9, Carbohydrate 29.3, Fiber 1.6, Sugar 0.7, Protein 12.4

GOOEY PROVOLONE GARLIC BREAD



Gooey Provolone Garlic Bread image

This is from a little cookbooklet from Sargento Cheeses. This is a very tasty Garlic Bread. And Super easy.

Provided by crazycookinmama

Categories     Breads

Time 9m

Yield 8 serving(s)

Number Of Ingredients 6

1 Italian bread
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
5 slices provolone cheese or 5 slices mozzarella cheese

Steps:

  • Cut bread lengthwise in half; place cut side up on baking sheet.
  • Combine oil, garlic, oregano and, if desired, pepper flakes in small bowl; mix well. Brush on cut sides of bread. Place under preheated broiler 5 inches from heat; broil 2 minutes or until bread is lightly toasted. Arrange cheese slices over bread, cutting to fit if neccessary.
  • Return to broiler; broil 1 minute or just until cheese is melted. Cut bread crosswise into 8 pieces.

Nutrition Facts : Calories 194.8, Fat 9.4, SaturatedFat 3.8, Cholesterol 12.1, Sodium 372.6, Carbohydrate 19.6, Fiber 1.1, Sugar 0.4, Protein 7.9

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