Provolone Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a small baking sheet or shallow ovenproof dish with parchment paper or lightly brush with 1 teaspoon olive oil to prevent sticking.

Slice provolone

If working with a 1 lb block, cut the provolone into 1/2-inch thick slices or into 3/4–1 inch rounds if the block is round. Aim for even pieces so they melt and brown uniformly.

Season cheese

Place slices in a single layer on the prepared sheet or dish. Brush the tops lightly with the remaining olive oil (about 1 tbs). Evenly sprinkle the minced garlic, lemon zest, dried oregano, black pepper and red pepper flakes over the tops.

Melt and brown

Bake in the preheated oven for 6–10 minutes until the edges begin to soften and the tops are bubbling. For a golden-browned top, switch to broil on high for 1–2 minutes — watch carefully so the cheese does not burn. Remove once bubbling and golden.

Rest and set

Let the cheese rest on the baking sheet 2–3 minutes; it will firm slightly but remain warm and pliable. Use a thin spatula to transfer slices to a serving plate.

Arrange the crusty bread or crostini around the warm provolone slices. Tuck fresh basil leaves between slices or place on top for freshness.

If desired, drizzle each slice lightly with honey or a balsamic glaze (about 1–2 teaspoons per slice) for a sweet-acid contrast. Serve immediately while the cheese is warm and slightly gooey.

Leftovers: cool completely, wrap tightly and refrigerate up to 3 days. Reheat gently in a 325°F (160°C) oven for 5–8 minutes to soften again.