Thick smoked provolone becomes the foundation for open-faced toasts that need just tomatoes, garlic, and a hot broiler. The cheese's smoke and salt do most of the work here, so you're eating in twenty minutes with almost nothing else to buy.

Serves 2. 20 minutes, 10 at the stove.

About 590 calories a serving, 28 g protein, 37 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to 500°F [260°C]. Slice 2 cloves of garlic thin and warm them in 2 tablespoons of butter in a small pan over low heat until fragrant, about 3 minutes, then turn off the heat.
2. Arrange 4 slices of bread on a broiler pan and toast under the broiler until lightly golden on top, about 2 minutes.2 min
3. Brush the hot toast with the garlic butter, using a pinch of salt and pepper to season each slice as you go.
4. Slice 6 oz of smoked provolone into 8 thin pieces and lay 2 pieces on each toast, overlapping them slightly so they cover the bread. Broil until the cheese is melted and bubbling at the edges, about 3 minutes.3 min
5. While the cheese melts, slice 2 medium tomatoes thin and toss them lightly with a small pinch of salt and pepper.
6. Remove the toasts from the broiler and top each one with the sliced tomatoes, letting them sit on the warm cheese. Serve at once.

Note Swap fresh basil for tomatoes if you have it, layering it under the cheese so it wilts slightly. Leftovers don't keep. Serve with a crisp white wine and a simple salad of whatever greens and vinegar you have on hand.