Provolone Cheese Provoleta
Who doesn’t love melty toasty cheese!? We’ve Americanized this Argentinian dish that came their way via an Italian. Use a skillet on the grill, stovetop or in the oven.
Ingredients
Provolone cheese rounds, ½–¾-inch thick (cut in deli)*
Flour
Olive oil
Oregano (dried or fresh)
Crushed red pepper
Flake sea salt
Optional toppings: honey, pepper jelly, marinated sun-dried tomatoes, chimichurri, roasted garlic in oil
Directions
Lightly dust sides and edges of cheese with flour. Let stand at least 30 minutes to let it absorb a bit.
Lightly oil a cast iron skillet and get it hot over medium-high heat.
Brush excess flour from the cheese. Place into the hot skillet for several minutes and melt until browned. Flip and repeat on the other side.
Top with oregano, red pepper, salt and other toppings as desired. Cut into bite-sized pieces and enjoy immediately.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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