Cheese and Latin America don't often go hand in hand, but in Argentina – with its strong influences from and emotional ties to Europe – grilled provolone cheese is a popular precursor to that most treasured national dish, asado (barbecued meat). This delicious spicy, smoky, chewy melted cheese treat is indeed a perfect starter to whet your appetite for a meat feast, but we also love it as an easy and oh-so-satisfying snack on a wintry day. Why not give it a try yourself?
Note: you might like to accompany your grilled cheese with a traditional chimichurri sauce – the recipe can be found on our asado page.
- Prep: 10 minutes
- Cook:10 minutes
- Total time: 20 minutes
- Recipe serves: 6-8
- Large round slice of provolone cheese, ideally around 2cm high
- Generous drizzle of good quality olive oil
- 1 tomato
- Sprinkle of chilli flakes
- Generous sprinkle of oregano
- Salt and pepper to taste
- Preheat your grill to the maximum temperature. Meanwhile, season the cheese on both sides with the chilli flakes, oregano and pepper. Slice and salt the tomatoes.
- Place the cheese in a small ramekin and top it with the tomato slices, then drizzle the olive oil on top (alternatively you can wrap it in baking foil).
- Grill the cheese for around ten minutes. Serve hot with toasted bread.