Pan Toasted Provolone Cheese with Sliced Tomatoes
A delicious tapa you'll want to eat all Summer long!
Servings: 2 servings
Ingredients
- 1/2 inch thick disk of best quality provolone cheese
- 1 - 2 ripe tomatoes cut into slices
- slices of fresh bread we recommend Italian style
- fresh herbs to taste (I used thyme)
- red pepper flakes
- olive oil
- salt and pepper to taste (sea salt flakes are excellent)
Instructions
- Slice the tomatoes and arrange on a platter. Season with fresh herbs and a little salt and pepper as desired.
- Add a little olive oil to a small frying pan and season with a pinch of red pepper flakes and more fresh herbs.
- Lay the disk of cheese in the bottom of the frying pan and turn the heat down to low. Cook until the bottom begins to take on a bit of a crust. Mind the heat to prevent the cheese from melting or scorching. You want it to retain its shape.
- To serve, invert the cheese over the tomato slices with the toasted side up.
- Garnish with more chopped herbs if desired.