Grilled Provolone Cheese Recipe
Topped with Basil Pesto, Sun-dried Tomatoes, and Pepper Flakes served with Toasted Crostini
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Ingredients
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Provolone & Topping
Toasted Crostini
Method
Provolone & Topping
Prepare cheese
Slice the provolone into 4 even rounds or 1/2-inch thick slices totaling about 8 oz. Pat dry with paper towel so the surface is not wet.
Grill or broil cheese
Place provolone slices on the hot grill pan (or on a rimmed sheet pan under the broiler). Cook until the cheese softens and develops light golden grill marks at the edges, about 1.5–2 minutes per side on the grill pan, or 2–3 minutes under the broiler, watching carefully to avoid melting away. Use a thin spatula to flip once.
Assemble topping
While the cheese is still hot on the grill or sheet pan, spread about 1 tablespoon of basil pesto on each provolone slice. Evenly distribute the chopped sun-dried tomatoes over the pesto (about 1 tablespoon per slice). Sprinkle red pepper flakes evenly, using about 1/8 teaspoon per slice (total 1/2 tsp). Grind the 1/4 teaspoon black pepper over the assembled cheese.
Finish
Drizzle the remaining olive oil (approximately 2 teaspoons) lightly over the topped provolone. If desired, place back under the broiler for 20–30 seconds to warm the toppings (optional). Garnish with fresh basil leaves.
Toasted Crostini
Slice baguette
Slice the baguette on a slight diagonal into 12 slices, about 1/4-inch thick each.
Toast
Arrange slices buttered-side up on a baking sheet. Bake in a preheated 375°F (190°C) oven for 8–10 minutes, or until edges are golden and crisp. For extra garlic flavor, immediately rub the toasted slices with the cut side of the garlic clove while still warm.
Serve
Transfer crostini to a serving platter alongside the grilled provolone. Place 1 toasted crostini or half-crostini under or beside each provolone slice for scooping and eating.