Rosemary-Provolone Melts

Turn your patio into an Italian cafe with these Mediterranean-inspired appetizers!

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  • Makes: 12 servings
  • Serving Size: melts
  • Prep: 25 mins
  • Bake: 10 mins 425°F

Rosemary-Provolone Melts

Directions

  1. Preheat oven to 425 degrees F. Line a baking sheet with foil. In a bowl combine butter, garlic, and 1/2 teaspoon of the rosemary. Lightly spread butter mixture on one side of each bread slice. Place bread slices on foil-lined baking sheet. Bake for 7 minutes or until just beginning to toast. Remove from oven.
  2. Place a tomato slice on the buttered side of each bread slice; top each with a piece of cheese. Sprinkle with the remaining 1/2 teaspoon rosemary and ground black pepper.
  3. Bake 3 to 4 minutes more or until cheese is starting to melt. Serve warm.
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Nutrition Facts (Rosemary-Provolone Melts)

  • Per serving:
  • 45 kcal ,
  • 2 g fat
  • (2 g sat. fat ,
  • 0 g monounsaturated fat ),
  • 6 mg chol. ,
  • 83 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 2 g pro.
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