Baked Provolone with Tomatoes, Marjoram, and Balsamic

Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die-for starter or a light lunch with a green salad. Serve with warm, crusty bread.

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  4 1/4-inch-thick rounds provolone cheese
  
  


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  1 medium tomato (about 8 oz.), cored and cut into small dice
  
  


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  1 small clove garlic, minced
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  1 tsp. chopped fresh marjoram or oregano
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  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.