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Provoleta is a traditional Argentine dish made from melted provolone cheese served in a hot skillet. It has a gooey, melted texture with a rich and salty flavor that is perfect for dipping with crusty bread. I’ve added pesto and tomatoes for an extra pop of bubbling flavor. This is one dip you don’t want to miss!
Is there anything better than a cheesy dip? They’re one of my favorite appetizers! You have to try this asiago dip, queso blanco, and three-cheese spinach artichoke dip next. Pair it with some homemade crostini for the most satisfying appetizer.
If you’ve never tried provoleta before, prepare to meet your new favorite appetizer. Provoleta is a classic Argentine dish that has been around for generations. Made from melted provolone cheese, this dish is the epitome of comfort food and is sure to satisfy your cheesy cravings! Provoleta can be made in many different ways. You’ll commonly see it topped with things like chimichurri sauce and fresh herbs. I’m serving mine today with grape tomatoes and homemade pesto for a pop of earthy flavor and sweet acidity!
Serve provoleta as an appetizer or main dish, straight from the oven to the table in a sizzling hot skillet. It’s perfect for dipping with crusty bread (crostini or flatbread is perfect!) and is sure to be a hit at any gathering with friends and family. Whether you’re looking for a quick and easy meal or a fun and delicious appetizer, provoleta is the way to go! Trust me, everyone is going to love it. I mean, it’s melted cheese- how could you not?
This ingredient list is just how I like it, short and sweet! Provoleta is so easy to make, and the simple ingredients are the best! It’s a knockout appetizer that won’t break the bank. Check out the recipe card below for all measurements!
- Provolone Cheese: Since this is the main focus of the dish, you’ll want to use a high-quality provolone. I used thick-cut slices.
- Italian Seasoning: Italian seasoning is something I always have on hand and adds the best pop of flavor to any dish. It’s my favorite blend of basil, oregano, rosemary, marjoran, and thyme. (Try making your own blend using my recipe here!) Dried herbs are a must! You can also use fresh chopped herbs for extra flavor. Fresh oregano and parsley are great choices!
- Pesto: Use your favorite brand or make your own from scratch! It’s super easy and tastes incredible. (I have great recipes for both traditional pesto and creamy pesto!)
- Grape Tomatoes: These are the perfect size for topping your provoleta with. These get so soft and juicy when broiled, it’s the best!
- Crostini: (Optional) for dipping! You can also use your favorite crackers, chips, or a sliced baguette. There are so many different options!
How to Make Provoleta
Making this provoleta recipe is so simple and easy! All you need is a cast iron skillet, provolone cheese, and a few toppings. Then you pop everything in the oven and let it broil until it reaches gooey, bubbly goodness. This has quickly become one of my favorite recipes and I know you’ll love it just as much! It’s so good, you won’t be able to get enough.
- Preheat Oven, Add Cheese to Skillet: Preheat the oven to 400 degrees Fahrenheit. Then add the sliced cheese to a small cast-iron pan. Sprinkle with Italian seasoning.
- Add Toppings and Sauces: Top with pesto and grape tomatoes.
- Bake: Bake for 15 minutes or until cheese has completely melted and cherry tomatoes blister.
- Broil: Then broil the top for 1-2 minutes so it turns brown and bubbly.
- Enjoy: Serve immediately with crostini or your favorite crusty bread!
More Tasty Toppings
Provoleta is so easy to customize. Get creative and add your favorite toppings! Red pepper flakes, fresh minced garlic, or a drizzle of red wine vinegar or extra-virgin olive oil are all great options.
How Long Does Provoleta Last?
Provoleta should be served immediately after broiling. If not eaten right away, the cheese will start to harden and lose its melty texture. It’s not recommended to store leftover provoleta as it is best enjoyed fresh!
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- Preheat the oven to 400 degrees Fahrenheit. Add the slice of cheese to a 6 inch skillet. Sprinkle with Italian seasoning.
- Top with pesto and grape tomatoes.
- Bake for 15 minutes or until cheese has completely melted and cherry tomatoes blister.
- Broil the top for 1-2 minutes until brown and bubbly.
- Serve immediately with crostini.
Nutrition information is automatically calculated, so should only be used as an approximation.