italianvegetarianprovolonebakedantipastoquickcheese

Provolone al Forno

Name: Provolone al Forno
Prep time: 5 min
Cook time: 9 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 300 g provolone cheese, sliced into 2 thick rounds; 180 g cherry tomatoes, halved; 50 g black olives, pitted and halved; 15 ml extra-virgin olive oil; 2 g dried oregano; 1 g dried chili flakes; 1 g fine salt; 0.5 g black pepper; 4 g fresh basil leaves; 80 g rustic bread, sliced

This dish comes out of the oven bubbling and fragrant, with stretchy provolone surrounded by sweet-tart roasted cherry tomatoes and briny black olives. Oregano, chili, and olive oil give it the unmistakable flavor of southern Italy, while crusty bread turns every molten bite into the perfect scoop.

15 min

2 servings

656 kcal

Italian

Ingredients

For the baked provolone

300 gprovolone cheese, sliced into 2 thick rounds
180 gcherry tomatoes, halved
50 gblack olives, pitted and halved
15 mlextra-virgin olive oil
2 gdried oregano
1 gdried chili flakes
1 gfine salt
0.5 gblack pepper

To finish

4 gfresh basil leaves
80 grustic bread, sliced

Instructions

1
Preheat the oven to 230°C. Place a small baking dish or ovenproof skillet in the oven for 2 minutes so it heats slightly; this helps the cheese start sizzling quickly. Halve the cherry tomatoes and olives if not already prepared.
2
Arrange the provolone rounds in the hot baking dish in a single layer. Scatter the cherry tomatoes and olives around and partly over the cheese, then drizzle with the olive oil. Sprinkle over the oregano, chili flakes, salt, and black pepper.
3
Bake for 8-10 minutes, until the provolone is fully melted, bubbling at the edges, and just starting to brown in spots. The tomatoes should soften and release some juices but still keep their shape. If needed, switch to the grill/broiler for 1 minute for extra color, watching constantly so the cheese does not overcook and toughen.
4
Remove from the oven and let it stand for 1 minute so the bubbling settles slightly. Tear over the basil leaves and serve immediately with the sliced bread for dipping into the melted cheese and tomato juices.

Nutrition per serving

656 kcal

Calories

27g

Protein

20g

Carbs

52g

Fat

Fiber

Notes

•Use a firm, mildly aged provolone that melts well; very young provolone can release more liquid, while very aged provolone may not melt as smoothly.
•A small cast-iron pan or terracotta dish works especially well because it retains heat and keeps the cheese molten longer at the table.
•If your olives are very salty, reduce or skip the added salt.
•For a bread-free serving, spoon the melted provolone over grilled vegetables or polenta.

Background

Provolone al Forno is a simple southern Italian-style preparation that celebrates the region's love of baked cheese, olive oil, tomatoes, and oregano. Dishes like this are often served as an antipasto or shared starter, relying on a few bold Mediterranean ingredients rather than elaborate technique.

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