Argentinian Provoleta Recipe Is a Fantastic Cheese Appetizer (5 Ingredients, 20 Minutes) by Donna John
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Being from Texas, when someone says "cheese dip" you think of Mexican queso. Now when someone says it, I'll think of this ooey, gooey Argentinian provoleta recipe. OMG. You are about to meet your new favorite appetizer recipe.
Provoleta is simply melted provolone cheese in a skillet with some seasonings. The recipe originated in Argentina and is often served there with a barbecue dinner. Almost always, chimichurri is served with proloveta, which makes since because the green sauce is from Argentina, too.
Here is your shopping list for this low-carb and high-protein cheese appetizer or snack recipe: unsmoked provolone cheese, flour (all-purpose or gluten-free), dried oregano, crushed red pepper flakes and toasted baguette slices or breadsticks for serving. (If you're gluten-free, serve with your favorite gluten-free bread or crackers.)
You can add toppings to provoleta like pesto, grape tomatoes or fresh minced garlic. Provolone is a mild cheese, so if melds well with lots of flavors and ingredients. Get creative! Provoleta can be cooked on the stovetop, in the oven or even on an outdoor grill, which will add some smokiness.
Serve this melted provolone recipe as an appetizer or side dish at your family get-togethers, or as a first course at your next sit-down dinner with toasted baguette slices. You will need a small cast iron skillet (6 to 8 inches) for this delicious cheese appetizer recipe.
Cuisine: Argentinian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 8 ounces unsmoked provolone cheese, cut into 1-inch thick slices
- flour (all-purpose or gluten-free flour)
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/4 - 1/2 teaspoon crushed red pepper flakes (or to taste)
- toasted baguette slices or breadsticks, for serving
Here's how to make it:
- Coat the provolone slices with a little flour, shaking off the excess.
- To cook the provoleta on the stovetop, heat a small cast iron skillet over medium high heat. When hot, put in the cheese and sprinkle with half of the oregano and crushed red pepper flakes. Cook for about 2 minutes or until bottom begins to brown. Flip the cheese over and cook for another 2 minutes or until cheese is melted.
- To cook the provoleta in the oven, put the cheese into a lightly oiled small cast iron skillet. Sprinkle with half the oregano and crushed red pepper flakes. Cover the skillet with foil. Bake in a preheated 400-degree F oven for about 8 minutes. Uncover the cheese and bake another 2 minutes. Serve hot.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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