– Baked Provolone with Herbs and Garlic Flatbread –
Provolone cheese has always been one of my favorite cheeses, it has a mild taste and a great texture, perfect for sandwiches. However, one thing most people don´t know is that provolone cheese is actually at its best when it´s melted. This recipe for baked provolone with herbs and garlic flatbread is a great example of how amazing this cheese is when melted. The herbs I added to this provolone really bring out an extraordinary flavor to this entire dish. This appetizer is super easy to make and it´s perfect for any type of occasion, from cocktail parties to family get-togethers. One thing is for sure, you better think fast when you serve this appetizer, because it will be gone before you put the plate down!
The Secret to Perfectly Baked Provolone
Like most cheeses, if you under-cook them, they are still hard, over-cook them and they get stiff about a minute after you take them out of the oven. I have worked with many cheeses, but provolone seems to be a stubborn cheese when it comes to being cooked. You have to bake it to the exact time, otherwise you end up with a rock hard cheese. I have found that 10-11 minutes in the oven is the exact time provolone should cook for. Watch the video below on how to perfectly make this Baked Provolone with Herbs and Garlic Flatbread or check out the recipe card below, which you can print.
Watch the Video Below on How to Make this Baked Provolone with Herbs and Garlic Flatbread
Baked Provolone with Herbs and Garlic Flatbread
- -1 8-ounce wheel of provolone cheese
- -pinch of dried oregano
- -pinch of dried basil
- -pinch of dried thyme
- -sea salt
- -black pepper
- -balsamic glaze
- -1 cup all purpose flour
- -1 tsp baking powder
- -1/4 tsp sugar
- -1/2 tsp salt
- -1 tbsp extra virgin Spanish olive oil
- -1/3 cup water
- -extra virgin Spanish olive oil
- -garlic powder
- -dried parsley
To make the garlic flatbread, add 1 cup of all-purpose flour to a bowl, then add 1 teaspoon of baking powder, 1/2 teaspoon of sea salt and a 1/4 teaspoon of white sugar, mix all the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and 1/3 cup luke warm water, mix until you form a dough, then knead the dough inside of the bowl between 1-2 minutes and shape it into a ball
Add a piece of parchment paper to a flat surface, sprinkle with a little all-purpose flour, add the ball of dough on top, cut into 3 evenly sized pieces and shape each piece into a ball, then flatten each one out, you want a circular design that is about 1/8 of an inch in thickness
Heat a non-stick frying pan with a medium heat, once the pan get´s hot, cook each piece of dough, one at a time, for 1 1/2 - 2 minutes per side with a lid on top of the pan
Once all the flatbreads are cooked, drizzle each one with a kiss of extra virgin Spanish olive oil, and then season with garlic powder and dried parsely, cut 6 triangles from each flatbread and set aside
Add one 8-ounce piece of provolone cheese into an oven-proof shallow bowl, season it with a pinch of dried thyme, a pinch of dried basil, a pinch of dried oregano, a kiss of sea salt and freshly cracked black pepper, add the cheese to a pre-heated oven, bake and broil option, 250 C-480F, between 10 to 11 minutes, then remove the cheese from oven
Add the shallow bowl with the melted cheese to a place, drizzle the cheese with a kiss of balsamic glaze and decorate the garlic flatbreads throughout the plate
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