| 2 | pt | Cherry tomatoes, preferably mixed colors, stems removed cut in half |
| 2 | | Green onions, white part only, coarsely chopped |
| 1/4 | c | Finely chopped parsley |
| 1 | tb | Finely chopped rosemary, or |
| 2 | ts | Dried chopped rosemary |
| 3 | | Garlic cloves, peeled, ends removed, minced |
| 1/3 | c | Extra-virgin olive oil |
| 3 | tb | Balsamic vinegar |
| | Salt, freshly ground black pepper to taste |
| | PROVOLONE GARLIC BREAD |
| 3 | tb | Extra-virgin olive oil |
| 3 | | Garlic cloves, peeled, ends removed, minced |
| 4 | lg | Thick slices of crusty bread |
| 4 | | Slices (1 1/2 ounces each) provolone cheese |
| 1/4 | c | Freshly grated Parmesan cheese |
