Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil the place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20 - 25 minutes, until bursting. Set Side.
While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then add Parmesan. Stir is fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe backing dish. Sprinkle with remaining provolone and mozzarella. Bake for 25 - 30 minutes, or until top is golden and bubbly. Serve with crackers, chips, or toasted bread.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 113 (60%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.4mg||12 %|
|Sodium 438.4mg||15 %|
|Potassium 169.8mg||4 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 3.2g|
|Protein 15g||21 %|
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Calories per serving: 188
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