Roasted Provolone

Every once and awhile you read something that is so descriptive, so appealing that you almost feel you are there. This happened to me several years ago when I read an article in Bon Appetit about a beach restaurant in Uruguay called La Huella. As I read, I totally felt like I was there, sitting on the beach, feeling the salty breeze, smelling the seaside as I ate what looks to be some of the most simple yet delicious food I’ve come across in awhile.

I tore out the article and kept it, not only to maybe try out some of the recipes but to really one day actually sit there on the beach, with the breeze and the food, in person. Until then, I’ve settled for simply trying out one of their recipes for Roasted Provolone.

This is it guys. Just cut up the cheese and put it in the oven. Super simple. If you were doing this for more than a few people, say a party; just up the amount of cheese and use a bigger skillet. This is pretty fool proof. No need to buy expensive provolone, just use the deli style.

I’ve added my own twist, swapping out the walnuts for hazelnuts and oregano for thyme but nothing is lost – its simply the most amazing thing ever and ridiculously simple.

Enjoy!

much love!
jess

PRINTRECIPE

Roasted Provolone
6-8 oz provolone cheese, cubed
6 toasted hazelnuts, crushed
3 sprigs thyme

crackers or bread for dipping

Preheat broiler on high. Dice cheese and place in small cast iron skillet or small oven safe baking dish. Place in oven and let broil for 8 – 10 minutes or until the top of the cheese is golden brown and bubbling.

Remove from broiler and top with hazelnuts and thyme and serve.

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