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

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Prep time:

10m

Cook time

12m

Total time

22m

Makes

4pp

Recipe by Hernan Nunzi

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
1
salt
pinch
dried oregano
1/2 tsp

Roasted Tomato Topping

medium tomatoes, halved
2
garlic cloves, halved
2
olive oil
for drizzling
fresh ground black pepper
to taste

Optional – Focaccia

focaccia
4 slices
olive oil
for brushing
1
Add 1 cup of water to the drip tray of your Kenyon Grill. Preheat to medium heat for 5-7 minutes.
2
Brush both sides of the Provoleta with olive oil. Sprinkle the top with minced garlic, a pinch of salt, and dried oregano.
3
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.
4
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.
5
Optional – Toast the Focaccia. Brush both sides of each focaccia slice with olive oil. Grill until golden and slightly crisp.
6
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.

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