Provoleta is a provolone type of Argentinian cheese. It is very similar to queso fundido.
It is traditionally cooked in a cast-iron pan or it can be baked in a hot oven. When finished cooking, leave the cheese uncovered at room temperature for several hours or overnight to allow the exterior to dry out a bit.
Provoleta makes for a great snack and best enjoyed when chimichurri salsa is served alongside it.
- 8 oz Provolone Cheese, Sliced 1" Thick
- 1 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper
- 1 Baguette, Sliced in Rounds, Toasted
- Fresh or Favorite Jarred Chimichurri
Season one side of the provolone cheese with half of the oregano and crushed red pepper.
Heat a small cast iron pan over medium high heat. When pan is hot, put in the cheese unseasoned side down. Cook for about 2 minutes, or until it gets golden brown on the bottom.
Carefully flip the cheese with a spatula and cook for 3 minutes more, until the second side is browned and the cheese is beginning to ooze.
Remove from the heat and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri.