Warm Provolone Español Works So Well
In Spain, melted cheese dishes are less common than in Italy or France, but when they appear, they make a strong impression. Warm Provolone Español is one of those irresistible dishes: bubbling hot, rich, and stretchy, served with golden garlic toast for scooping. Adding a drizzle of chilli oil gives it a subtle kick, transforming it from simple comfort food into something that feels bold and exciting.
I first tasted this in a Spanish café, where it arrived in a tiny cast iron pan straight from the oven, I guess we were hungry. The table went silent as we tore bread, dunked into the molten cheese, and tried not to burn our tongues. It’s the kind of tapas you remember long after the plates are cleared.
The Character of Provolone in Tapas
Provolone may not be native to Spain, but Spanish cheesemakers produce their own versions, often aged a little longer for depth. It melts into a luscious pool, with a flavour that’s mild enough to welcome add-ins like garlic, herbs, or chilli.
For tapas, it works beautifully as a centrepiece dish—something bubbling away in the middle of the table while other plates surround it. This contrasts nicely with more structured bites like croquettes or stuffed peppers. More details on how melting cheeses fit into Spanish tapas culture can be found in my Spanish Cheese Tapas Guide.
Ingredients
- 250g Provolone Español (or regular provolone), sliced into thick rounds
- 2 tbsp extra virgin olive oil
- 1 small red chilli, finely sliced
- 1 garlic clove, finely grated
- 1 baguette, sliced into rounds
- Sea salt, to taste
- Fresh parsley, chopped, for garnish
Ingredient Notes
Provolone Español can be found in some Spanish shops, but regular provolone works if you can’t source it. Choose one with a bit of age, as very young provolone can be bland when melted.
Chilli oil can be made by gently warming olive oil with sliced chilli. Fresh garlic rubbed onto the toast before grilling gives sharper flavour than mixing it into the cheese.
Instructions
Preheat the oven to 200°C. Place the provolone slices in a small ovenproof dish. Drizzle with 1 tbsp olive oil and scatter the chilli slices on top. Bake for 8–10 minutes until bubbling and golden at the edges.
Meanwhile, brush baguette slices with the remaining olive oil. Grill or toast until golden, then rub lightly with the grated garlic while still warm. Serve the bubbling cheese straight from the oven with garlic toasts for dipping. Sprinkle with parsley and a pinch of salt just before serving.
Cooking Techniques and Recommendations
Bake the cheese in a small, snug dish. If the dish is too large, the cheese will spread too thin and overcook before becoming properly molten. Cast iron or ceramic works best, as they hold heat and keep the cheese warm at the table.
Garlic toast should be crisp on the outside but still tender inside, strong enough to scoop molten cheese without breaking. Rubbing garlic directly onto the bread gives depth without burning, which can happen if garlic is baked onto it.
What to Serve with Warm Provolone Español
This dish pairs perfectly with fresh salads or vegetable tapas, as it’s rich and indulgent. I often serve it with Warm Goat Cheese Salad with Walnuts and Piquillo Peppers for balance. It also makes sense to include it alongside other melty cheese tapas like Creamy Idiazabal Cheese Dip with Roasted Garlic. The two offer different smoky, creamy, and spicy notes that keep the table varied and interesting.
Wine and Beer Pairings
A glass of Garnacha red wine with ripe fruit and gentle spice pairs beautifully with the chilli oil and rich cheese. Alternatively, a crisp cava provides bubbles that cleanse the palate between mouthfuls of molten cheese. For beer, go for a Spanish lager to cut through the richness, or a saison, whose peppery notes complement both the garlic and chilli.
Frequently Asked Questions
Can I reheat Provolone Español once it cools?
Yes, but it’s never quite the same. The cheese sets as it cools, and reheating can make it oily. For dishes better suited to reheating, try my Easy Baked Tetilla Cheese and Spinach Empanadillas.
Can I make this on the hob instead of the oven?
Yes, a cast iron pan works well on the hob. Heat gently until the cheese bubbles, but watch carefully to avoid burning.
What bread is best for dipping?
A firm baguette or sourdough is ideal. You need sturdy slices that can handle the weight of molten cheese. For a simpler bread-based tapas, see my Manchego Cheese and Olive Tapenade on Rustic Toast.
Can I use another cheese?
Yes. A young Mahón or a mild provolone-style cow’s cheese also melts beautifully. Manchego can work, though it doesn’t stretch as dramatically.
Tips for Success with Warm Provolone Español
Serve it immediately. The cheese firms up quickly once out of the oven, so have the bread ready and the table set before baking. Don’t skip the drizzle of oil. It helps the cheese brown at the edges and keeps the top glossy, making it more inviting to dig into.
Recipe Variation Suggestions
For a spicier version, use chilli flakes or smoked paprika alongside the fresh chilli. These add layers of flavour and heat. For a more herby option, scatter oregano or thyme over the cheese before baking. This gives it a Mediterranean feel and works especially well in summer.
Storage and Reheating for Spanish Cheese Tapas with Provolone
Leftovers can be covered and refrigerated for one day, then reheated gently in the oven. Add a splash of milk or cream to prevent dryness. This isn’t ideal for freezing, as the texture changes dramatically. For freezer-friendly tapas, I suggest my Crispy Manchego Croquettes with Smoked Paprika.
Warm Provolone Español with Garlic Toast and Chilli Oil
Ingredients
- 250 g Provelone Spanish, (or regular provolone), sliced into thick rounds
- 2 tbsp Olive oil extra virgin
- 1 Red chilli finely sliced
- 1 clove Garlic finely grated
- 1 Baguette sliced into rounds
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 200°C. Place the provolone slices in a small ovenproof dish. Drizzle with 1 tbsp olive oil and scatter the chilli slices on top. Bake for 8–10 minutes until bubbling and golden at the edges.
- Meanwhile, brush baguette slices with the remaining olive oil. Grill or toast until golden, then rub lightly with the grated garlic while still warm. Serve the bubbling cheese straight from the oven with garlic toasts for dipping. Sprinkle with parsley and a pinch of salt just before serving.