Name: Grilled Argentinan Provoleta
Prep time: 10 min
Cook time: 12 min
Cuisine: American

Grilled Argentinan Provoleta

Provoleta is Argentina’s go-to grilling cheese—a close cousin of provolone that’s specially spun to hold its shape over high heat. Thanks to a unique stretching and folding process, it melts just enough to become gooey inside while forming a perfectly crisp, golden crust on the outside. Whether served solo, topped with roasted tomatoes, or layered over grilled focaccia, Provoleta is a simple yet indulgent appetizer that brings bold flavor to any cookout.

May 20 - 12m cook

Prep time:

10m

Cook time

12m

Total time

22m

Makes

4pp

Recipe by Hernan Nunzi

Ingredients
Instructions

Provoleta

1 wheel (about 7 oz) Provoleta cheese (Santa Rosa brand recommended)

1 wheel (about 7 oz)

Italian olive oil

1 tbsp

garlic clove, minced

salt

pinch

dried oregano

1/2 tsp

Roasted Tomato Topping

medium tomatoes, halved

garlic cloves, halved

olive oil

for drizzling

fresh ground black pepper

to taste

Optional – Focaccia

focaccia

4 slices

olive oil

for brushing

Add 1 cup of water to the drip tray of your Kenyon Grill. Preheat to medium heat for about 7 minutes.

Brush both sides of the Provoleta with olive oil. Sprinkle the top with minced garlic, a pinch of salt, and dried oregano.

Place the cheese directly on the cooking grate. Grill for 4–5 minutes on one side until golden and crispy. Flip carefully and cook for another 5 minutes, or until the second side forms a crust and the inside is melted and gooey.

While the cheese cooks, place the tomato halves on the grill. Add half a garlic clove to each. Grill for 7–8 minutes until softened and lightly charred. Drizzle with olive oil and season with freshly ground black pepper.

Optional – Toast the Focaccia. Brush both sides of each focaccia slice with olive oil. Grill until golden and slightly crisp.

Serve the grilled Provoleta topped with the roasted tomato mixture. For a heartier appetizer, place the cheese and tomatoes over toasted focaccia.

TIP

Let the cheese come to room temp and don’t move it while grilling—this helps form that perfect crispy crust.