Argentine Provoleta Appetizer Recipe | Mary DiSomma

Preheat the oven to 400°F.

Brush olive oil in an 8-inch skillet.

Place the 8 oz piece of provolone cheese in the hot skillet.

Sprinkle 1 teaspoon of dried oregano evenly on top of the cheese.

Add about 1/2 teaspoon of crushed red pepper to taste.

Loosely cover the skillet with foil and place it on the top rack of the oven.

Bake for about 8 to 10 minutes until the cheese starts to bubble.

Remove the skillet from the oven and take off the foil.

Switch the oven to broil and return the skillet to the top rack.

Broil for about 1 to 2 minutes until the top is golden brown and the cheese is bubbling.

Serve hot right out of the skillet on toasted bread with chimichurri sauce.

Equipment Needed

Allergens