Provoleta with Oregano and Tomatoes

By Cubby

Ingredients

• One 1-inch-thick slice of provolone cheese (1/2 pound)
• 2 tablespoons small oregano leaves
• 1/2 teaspoon crushed red pepper
• 6 grape tomatoes, halved
• Sea salt
• Basil leaves, for garnish
• Crusty bread, for serving

Details

Servings 4
Cooking time 15mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 450°. Heat a cast-iron skillet until hot. Add the cheese and sprinkle with 1 tablespoon of the oregano and 1/4 teaspoon of the crushed red pepper. Cook over moderate heat until the cheese begins to melt and brown on the bottom, about 2 minutes. Flip the cheese and cook until the bottom begins to melt and brown, about 2 minutes. Sprinkle all over with the remaining 1 tablespoon of oregano and 1/4 teaspoon of crushed red pepper and top with the grape tomatoes. Bake until the cheese is melted and the tomatoes are warmed through, about 4 minutes. Season with sea salt and garnish with basil. Serve with bread.