If the idea of ooey, gooey melted cheese appeals to you, then this Provoleta is for you! Melted provolone cheese with a variety of topping, served with bread.
Somewhere in my travels around the Internet recently, I bumped in to the Provoleta. Or rather a picture of one. And since it's virtually impossible for me to resist any idea that involves an abundance of melted cheese, I didn't waste any time in experiencing for myself.
Provoleta is melted provolone cheese, served hot from the BBQ or oven, with a variety of toppings. The one I saw most often was a Chimichurri, which makes perfect sense, since both hail from Argentina.
Provoleta hails from Argentina. Traditional Provoleta is made with a unique Argentinian type of provolone cheese. For the rest of us, the readily available Italian provolone is a good substitute.
Beyond the melted cheese goodness, is the fabulous crispy crust that develops as the cheese melts in a hot skillet. I can attest to the fact that the only thing better than ooey, gooey melted cheese, is when it is combined with crispy, cheesey bits!
I made two little skillets of provoleta - a classic Chimichurri topped version and for the second, a simple, but killer combination of melted provolone with Hot (Spicy) Honey. The easy recipe for both is in the recipe card below.
This easy and delicious appetizer is a great one to turn to for a fun starter, to kick up a wine and cheese moment or for some football watching food.
Cook's Notes for Melted Provolone Cheese Provoleta
You ideally want to start with a 1-inch thick slice of provolone, so look for the "cylinder" of cheese that is 6-7 inches high and 4-5 inches in diameter. Then simply cut your 1-inch slices from it.
Little cast iron skillets are perfect for this. One that is just a bit bigger than your slice of cheese is perfect. You'll want to use something that can both cook on the stovetop and under the broiler.
You need to eat this one up fairly quickly, as the cheese will stiffen up as it cools. Shouldn't be a great challenge ;)
Shop this Recipe
Want to add a couple of small cast iron skillets to your kitchen? These are the ones I have!
Lodge H5MS Heat Treated Miniature Skillet, Cast Iron, 5"
Melted Provolone Cheese Provoleta
Ingredients
- 1-inch thick slice Provolone cheese (unsmoked)
Hot Honey Topping:
- 2 Tbsp honey
- 1/2 tsp hot sauce (such as Frank's or Tabasco)
- Pinch crushed red chili flakes
Chimichurri Topping:
- 3 Tbsp flat-leafed parsley (finely chopped)
- 1/8 tsp dried oregano (or 1/2 tsp fresh oregano leaves, chopped)
- 1 garlic clove (minced)
- 3 Tbsp olive oil
- 1 tsp red wine vinegar (or lemon juice)
- 2 tsp water
- Pinch crushed red chili flakes
- Salt and freshly ground pepper
To serve:
- Small bread slices (toasted)
Instructions
- Prepare your topping of choice by combining all ingredients in a small bowl and set aside.
- Preheat oven broiler with oven rack 6-8 inches from the heat source.
- Wipe a small (just slightly larger than the cheese round) cast iron skillet or a similar, oven-safe skillet lightly with vegetable or canola oil.
- Place skillet on stove-top over medium-high heat and allow to heat up. Place provolone cheese slice into the skillet and reduce heat to medium (or just slightly lower). Cook, until bottom part of cheese melts out to the edges and starts to crisp and bubble.
- Transfer skillet to the oven and broil until cheese is fully melted and golden. Top with topping and serve immediately with toasted bread pieces. *Cheese will stiffen as it cools, so eat up right away.
Laura | Tutti Dolci says
There's nothing better than all that melted cheese! :) This is the perfect winter comfort meal!
Carol says
This immediately catches my attention! Oh that beautiful cheese, all melty and just plainly perfect for our Canadian winters. Out here in Newfoundland it seems we have had an abrupt start to winter and it has not let up yet, so I am getting some Provolone cheese on my shopping trip this week and looking forward to easy but delicious little treat!
Jennifer says
This is a perfect winter treat - warm and comforting :) Here in Ontario, Winter has been warmer than usual and wet. Lots of rain and freezing rain. Not so much snow. A stranger one.
Dawn - Girl Heart Food says
This is the stuff foodie dreams are made of!! Talk about yummy! Can't wait to try this one, Jennifer!
Jennifer says
Thanks so much, Dawn :)
Mary Ann | The Beach House Kitchen says
Holy Moly this looks amazing Jennifer! We'd all be fighting over it!
Jennifer says
Thanks Mary Ann :)
Cheyanne @ No Spoon Necessary says
Ooey, gooey melted cheese most definitely appeals to me!!! I mean, what is not to love right?!? Needless to say, this looks outrageously delicious!!!! I love provolone and the fact that you topped this with Chimichurri has my heart going pitter-patter! This is just beyond fabulous! Face plant city for sure!!! Cheers!
Jennifer says
Thanks Cheyanne!
Tricia | Saving Room for Dessert says
I think I'm up for the challenge of eating this up right away! How wonderful, cheesy and flavorful. This makes me want to have a football party just to have an excuse to make it. Love the honey topping and the punch of flavor from the Chimichurri. PINNED!
Jennifer says
Thanks Tricia!
annie@ciaochowbambina says
ARE YOU KIDDING ME?! Sorry - I guess I'm yelling a little bit! This is divinity! Wish I could leap through the screen for a bite! You could say I like melty cheese! ;) Shared!
Jennifer says
Lol! A girl after my own heart :)
Milena says
This melted cheesy goodness looks amazing - you are right, there is no way to resist it! I trust the Argentinians with cheese:) Given that so many of them have Italian roots they must know what they are doing when it comes to cheese making:) And chimichurri drizzled over it, mmm! Thank you for bringing this into the spotlight!
Jennifer says
Thanks Milena :)
Lennon Paula says
Good morning! I'm not a provolone fan but this sounds wonderful. Can you suggest any substitutes? TIA
Jennifer says
Hi Paula, I think this would work well with any good melting cheese. I plan to try it with Gruyere, as it's one of my favourite cheeses. Gouda, Fontina or a young (soft) Asiago might be other good options.
Paula Lennon says
Thanks Jennifer! I too love gruyere and it sounds like a yummy option.
Pam Miller says
Fontina is what I usually use. People eat every bite!
Jennifer says
Will try that, too :)