Provoleta is a delicious, warm and bubbly Argentinian cheese appetizer based on the extensive Italian influence in the country. And it's delicious in it's simplicity. It's provolone cheese and a few herbs and you have yourself a tasty bite. This recipe is courtesy of 196 Flavors. A blog that doubles as an encyclopedia of world cuisine, and is possibly one of my favorite blogs on the internet. At least the top 10.
This dish can be cooked two way. Grilled is the first option, because provolone is such a sturdy cheese it grills well without just melting like a softer cheese would. The second method is in a pan with a tiny bit of olive oil. Don't expect a soft, fondue like consistency, but do expect a savory and delicious bite.
You want to get non smokes provolone from the deli counter. Have them cut one thick chunk rather than slices.
8 oz. provolone cheese
1/2 tsp. olive oil
1/2 tsp. oregano
1/4 tsp. red pepper flakes
Pinch black pepper flakes
Preheat the oven with 350*F.
Drizzle half the olive oil in a small pan. Top with the cheese and remaining olive oil. Sprinkle with the oregano, red pepper flakes, and black pepper. Place in the oven and bake for 10 minutes or until soft and browned around the edges.
Serve with sliced bread.