Name: Melted Provolone Cheese Provoleta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1-inch thick slice Provolone cheese (unsmoked); 2 Tbsp honey; 1/2 tsp hot sauce (such as Frank's or Tabasco); Pinch crushed red chili flakes; 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; Small bread slices (toasted)

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.

Melted Provolone Cheese Provoleta

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 ;)

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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″

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Melted Provolone Cheese Provoleta