Provoleta Recipe


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 slice provolone, 1-inch thick (about 8 ounces)
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh oregano
  • Pinch of crushed red pepper flakes
  • 12 grilled baguette slices, about 1/2-inch thick
  • OPTIONAL (for serving):
  • Chimichurri


  1. 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.
  2. Brush cheese on both sides with oil. Carefully place cheese in hot skillet. Sprinkle with half the oregano. Cook 2 minutes or until bottom browns.
  3. Carefully flip cheese over and sprinkle with remaining oregano and red pepper flakes. Cook an additional 2 to 3 minutes or until cheese is melty.
  4. Serve provoleta on toasted bread with chimichurri.
  6. Warm skillet in oven at 400°F for 5 minutes. Carefully remove hot skillet and brush with oil. Add cheese, oregano, and pepper flakes. Return to oven. Bake until cheese is melted, 8 to 10 minutes. Broil to brown the top.


Amount Per Serving (based on 6 servings)
Calories: 410
Saturated Fat: 10 g
Trans Fat: 0 g
Total Fat: 25 g
Cholesterol: 40 mg
Sodium: 910 mg
Carbohydrates: 26 g
Fiber: 1 g
Added Sugars: 0 g
Total Sugar: 1 g
Protein: 18 g
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