You’ll just need three ingredients to whip up this grilled appetizer — provolone, fresh oregano and red pepper flakes! Served with crusty 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 provoleta recipe 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 crising up beautifully on the outside.
- Olive oil
- Provolone wheel: you’ll want a a 1-inch (2.5 cm) thick slice of provolone.
- Fresh oregano
- Red pepper flakes or crushed red pepper
- Toasted baguette or other crusty bread
Step by Step Instructions
- Lightly grease a small cast iron skillet with olive oil and place on the grill over medium high heat (375-400F).
- When the grill and skillet are hot, carefully place the cheese in the skillet. Sprinkle with oregano and red pepper flakes.
- Close the lid and cook for approximately 5 minutes or until the cheese is fully melted and bubbly. No need to flip the cheese! Serve hot with toasted baguette slices.
The most common toppings for this melted provolone cheese are red pepper flakes and oregano. But chimichurri sauce, sauteed onions and roasted peppers would also make great toppings! And sometimes we also like to add a few sliced cherry tomatoes on the provoleta right before grilling for a little flavor boost.
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!
How to Serve Provoleta
Provoleta is at its peak when it’s hot and should be served immediately after grilling. Very carefully remove it from the grill and place it on a heat-resistant surface.
Serve your provoleta with warm crusty bread or baguette slices for the ultimate cheesy appetizer!
If you’re lucky enough to have leftovers after making this provoleta recipe, you can store it in an airtight container for several days. Gently reheat it in the skillet until melty and enjoy!
For more cheesy favorites, make sure to check out these recipes:
- cast iron pizza (on the grill or in the oven) and easy poolish pizza dough
- baked goat cheese dip + crostini
- baked brie with jam
- khachapuri | georgian cheese boats
- goat cheese stuffed peppadews
- ALDI charcuterie board
- soft pretzels + smoked gouda beer cheese dip
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