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  • 3 to 4
  • Easy
  • 2 minutes

Argentina’s trending provoleta is our favourite new recipe using melted cheese. It’s typically cooked over the coals, as an appetiser before the rest of the grilled meat, but it works equally well as a snack with drinks, or as a cheesy lunch.


  • 200 g provolone cheese
  • toasted sourdough or ciabatta
  • basil pesto or chimichurri

Cooking Instructions

1. Preheat the oven to 180°C.

2. Place the cheese in an ovenproof baking dish and bake until melted and slightly golden.

3. Serve with the toasted sourdough or ciabatta and basil pesto or chimichurri.

Find more cheese recipes here. 

Photograph: Jan Ras
Food assistant: Raymand Buitendag

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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