Provoleta with Oregano and Tomatoes
"According to chef and grill genius Francis Mallmann, the success of this incredibly simple dish—provolone seared in a cast-iron skillet until crisp, browned and melty—depends on the quality of the cheese itself. "You want a sharp, mature cheese that's about eight or nine months old," he says...."
INGREDIENTS
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One 1-inch-thick slice of provolone cheese (1/2 pound)
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2 tablespoons small oregano leaves
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1/2 teaspoon crushed red pepper
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6 grape tomatoes, halved
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Sea salt
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Basil leaves, for garnish
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Crusty bread, for serving
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