Provoleta with Chimichurri and Grilled Bread

Steps

1. Step 1

   Make the chimichurri first so the flavors have time to come together: in a small bowl, stir the parsley, garlic, oregano, chile flakes, red wine vinegar, olive oil and salt. Set aside at room temperature.

   10 min

   • 1 cup flat-leaf parsley leaves
   • 3 cloves garlic
   • 1 tsp dried oregano
   • 1/2 tsp red chile flakes
   • 3 tbsp red wine vinegar
   • 1/2 cup olive oil
   • 1/2 tsp kosher salt
2. Step 2

   Pat the provolone round completely dry with paper towels. Rub both sides with the 1 tbsp olive oil, then press the oregano and chile flakes onto the top.

   3 min

   • 1 piece provolone, cut in one round about 6 inches across and 1 inch thick (about 12 oz)
   • 1 tsp dried oregano
   • 1/2 tsp red chile flakes
   • 1 tbsp olive oil
3. Step 3

   Heat the oven to 425°F. Set a 8- or 10-inch cast-iron skillet over medium-high heat on the stovetop until a drop of water sizzles away instantly, about 4 minutes.

   4 min · 425°F

4. Step 4

   Lay the cheese in the dry hot skillet and sear, without moving it, until the underside is deep golden and crusted, 2 to 3 minutes. Slide the skillet into the oven and bake just until the cheese slumps and the center is molten but still holds its shape, 4 to 6 minutes. Don't let it spread out flat.

   8 min · 425°F

   • 1 piece provolone, cut in one round about 6 inches across and 1 inch thick (about 12 oz)
5. Step 5

   While the cheese bakes, brush the baguette slices with olive oil and toast them in a grill pan or under the broiler until marked and crisp at the edges, about 1 to 2 minutes per side.

   4 min

   • 1 piece baguette
   • 2 tbsp olive oil
6. Step 6

   Spoon the chimichurri generously over the hot cheese, add a pinch of flaky salt, and bring the skillet straight to the table with the grilled bread. Scoop and eat right away, while it's molten.

   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026