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- 3 tablespoons butter, softened
- 1 clove garlic, minced
- 12 1/4-inch slices baguette-style French bread
- 2 1/4-inch slices provolone cheese (2 ounces), each cut into 6 pieces
- 6 slices roma tomatoes
- 6 4 inches fresh rosemary sprigs
- Kosher salt or salt (optional)
- Freshly ground black pepper (optional)
1. Preheat oven to 425 degrees F. Line a baking sheet with foil; set aside. In a small bowl, combine butter and garlic. Lightly spread butter mixture on one side of each bread slice. Place a piece of cheese on the buttered side of each of six of the bread slices; top each with a tomato slice, another piece of cheese, and a remaining bread slice, buttered side down.
2. Pull the leaves off the bottom 2 inches of each rosemary sprig. Push a sprig into each stack to hold it together. Place stacks on the prepared baking sheet.
3. Bake about 4 minutes or until cheese is starting to melt. Serve warm. If desired, sprinkle lightly with salt and pepper. Cut each stack in half.
- Servings Per Recipe 12,
- cal. (kcal) 90,
- Fat, total (g) 4,
- chol. (mg) 11,
- sat. fat (g) 3,
- carb. (g) 10,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 194,
- vit. C (mg) 1,
- sodium (mg) 166,
- Percent Daily Values are based on a 2,000 calorie diet
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