Provoleta (Argentinian Grilled Cheese) Recipe
Provoleta (Argentinian Grilled Cheese)
Serves 4 to 6
Provoleta is a delicious, gooey molten cheese served on grilled bread as an appetizer – it’s Argentina's version of queso fundido. Traditionally, it's heated directly on a hot grill which can be a little tricky. Keep it simple by melting cheese in a cast iron pan.
- 1 round slice of provolone, about 1-inch thick (8 ounces)
- 1 tablespoon vegetable oil
- 1 tablespoon fresh oregano, chopped
- Pinch of crushed red pepper flakes
- 12 baguette slices, about 1/2-inch thick, toasted
- Place a small cast-iron skillet on a grill or stovetop over medium-high heat for 3 to 5 minutes. The pan should be very hot.
- Brush cheese on both sides with oil. Lay cheese in hot skillet. Sprinkle with half the oregano. Cook 2 minutes or until bottom browns.
- Flip cheese and sprinkle with remaining oregano and red pepper flakes. Cook an additional 2 to 3 minutes, or until cheese is melty.
- Serve immediately on toasted baguette slices. Top with chimichurri, if desired.
- Cook’s Tip:
- Don’t want to cut yourself? Most charcuterie cases at your local store will slice provolone to your desired thickness.
Nutrition:Amount Per Serving (based on 6 servings)
Total Fat: 13 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 550 mg
Carbohydrates: 19 g
Fiber: 1 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 12 g
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