Smoky Argentinian Provoleta with Oregano

Melted Provolone Cheese with a Smoky Twist

Dive into the indulgent flavors of Argentina with this smoky take on classic provoleta, a melted cheese dish that's perfect for any gathering.

30 min
4
Intermediate

Ingredients

Cheese Base

300g provolone cheese

sliced into thick discs

1 tablespoon olive oil

for brushing

Oregano Oil

3 tablespoons olive oil

1 teaspoon dried oregano

1 garlic clove

minced

Pinch of red pepper flakes

for heat

Garnish

Fresh oregano leaves

Smoked sea salt

to taste

Optional Add-ins

Sliced cherry tomatoes

for color

Chopped basil

for freshness

Preparation

Prepping the Cheese

Brush with oil

Brush each provolone disc with olive oil on both sides.

Preheat the grill

Preheat the grill to medium-high heat.

Ensure the grill is preheated to prevent sticking and uneven melting.

Arrange the cheese

Place the cheese in a grill-safe dish or small cast-iron skillet.

Making the Oregano Oil

Combine ingredients

In a small bowl, combine olive oil, dried oregano, minced garlic, and red pepper flakes.

Mix well

Mix well, allowing the flavors to meld together.

Set aside

Set aside until ready to drizzle over the cheese.

You can prepare the oregano oil in advance to enhance its flavors.

Cooking Process

Grilling the Cheese

Place the dish with cheese on the grill.

Infusing with Flavor

Drizzle the oregano oil over the cheese while grilling.

Final Touch

Allow cheese to get slightly browned and bubbly before removing.

Grill for 5-7 minutes until bubbly and golden.

Plating & Serving

Smoky Argentinian Provoleta with Oregano

FaUtensils

Plating & Serving

Slide the melted provoleta directly onto a serving platter, serving as a warm, gooey appetizer complemented by oregano oil drizzle.

Sauce Pairings

Chimichurri

a zesty mix of parsley, garlic, and vinegar

Red pepper jelly

for a sweet contrast

Garnishes & Accompaniments

Fresh oregano leavesSmoked sea salt

Perfect Sides

Grilled bread slices

Charcuterie (cured meats and olives)