Warm Provolone Español with Garlic Toast and Chilli Oil
This warm Provolone Español with garlic toast and chilli oil is a rustic Spanish tapas dish. Baked until bubbling, the cheese is served hot with garlic-rubbed toast and a drizzle of chilli oil, creating a hearty, indulgent centrepiece perfect for sharing with friends or family.
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.
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.
Nutrition
Calories: 260kcalCarbohydrates: 16gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 380mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 220IUCalcium: 190mgIron: 0.6mg
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