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CHEESE - Provoleta with Oregano and Tomatoes
Nb persons: 4
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| Provoleta with Oregano and Tomatoes F&W CONTRIBUTED BY FRANCIS MALLMANN STAFF-FAVORITE INGREDIENTS | |
| One 1-inch-thick slice | 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
DIRECTIONS
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.
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