You’ll just need three ingredients to whip up this grilled appetizer — provolone, fresh oregano and red pepper flakes! Served with toasty bread, this five minute provoleta is simple, satisfying and insanely delicious!
Today we’re sharing our favorite and super easy version of provoleta — a deliciously melty provolone dish popular in Argentina and Uruguay. With a crispy crust and melty center, this grilled cheese appetizer is perfect for your next cookout!
what is provoleta?
Provoleta is the Argentine version of provolone cheese, which was designed specifically for grilling. The cheese is seasoned, cooked until nice and melty, and enjoyed with toasty bread. It’s often served as an appetizer before the meat heavy dishes at an asado or Argentine barbecue.
Traditionally, provoleta is tossed directly on the grill. The Argentine cheese becomes deliciously melty in the middle, while still holding its shape and crisping up beautifully on the outside.
For our provoleta, we’ll be using the Italian-style provolone more easily found in the US. This makes grilling a bit tricker, as the provolone in our local supermarkets varies in fat and moisture content, length of aging and texture — all of which can affect the way the cheese melts.
To safeguard against these differences, we opt to cook our provolone in a small cast iron skillet. You still get that crispy crust on the bottom, but without the risk of losing the cheese to the flames or ending up with a melty mess on your grill.
Your provolone wheel should be about 3/4 – 1 inch (2-2.5 cm) thick and 4-6 inches (10-15 cm) in diameter.
Because the type of provolone generally found in the US is a bit different than Argentine-style provolone (which was designed for grilling), you’ll need to cook your provolone in a cast iron skillet over the grill. Trying to cook your provolone directly on the grill grates may result in a gooey mess depending on the type of provolone used.
Yes! While not traditional, you can cook your provoleta on the stovetop until melty and then finish it off under the broiler to get a golden brown crust.
Our favorite way to enjoy provoleta is with toasted baguette slices. When it comes to toppings, the most common combination is red pepper flakes and oregano. Other great options include adding a few sliced tomatoes on top of the provolone prior to grilling or serving it alongside chimichurri!
For more cheesy favorites, make sure to check out these recipes:
- baked goat cheese dip + crostini
- khachapuri | georgian cheese boats
- goat cheese stuffed peppadews
- soft pretzels + smoked gouda beer cheese dip
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