Grilled Provolone with Olive Chimichurri

Provoleta, or grilled provolone, is a popular appetizer in Argentina, typically eaten before a meal of grilled meats. Provoleta is also the name of the cheese used for the dish—it’s a low-moisture variety that is designed to be grilled. That being said, provoleta isn’t easy to find in the United States, so grab some run-of-the-mill provolone and cook it in a cast-iron skillet, either on a grill or on the stovetop.

Heck, you can even toss it in a hot oven to heat it up and make it a tad gooey.

I love chimichurri, an herby, vinegary sauce that pairs nicely with the saltiness of provolone, which is usually finished aging right in time for summer. I like to add Castelvetrano olives to my chimichurri for a bit of texture and because, well, I love olives. Feel free to skip them if you don’t feel the same way.

SERVES 2 to 4

CHIMICHURRI

Cheesy Farideh Sadeghin

• 1⁄2 cup finely chopped pitted Castelvetrano olives (about 2 1⁄2 oz [70 g])

• 1⁄2 cup [30 g] finely chopped fresh flat-leaf parsley

• 1⁄4 cup [10 g] finely chopped fresh oregano

• 2 Tbsp red wine vinegar

• 11⁄2 tsp kosher salt

• 1 tsp red pepper flakes

• 1 garlic clove, grated

• 1⁄2 cup [120 ml] extra-virgin olive oil

To make the chimichurri:

In a small bowl, stir together the olives, parsley, oregano, vinegar, salt, red pepper flakes, garlic, and 2 Tbsp of water. Stir in the olive oil and set aside.

ASSEMBLING

• 8 oz [230 g] provolone cheese, sliced at least 1 in [2.5 cm] thick

• 1 baguette, cut into 1⁄2 in [13 mm] slices, toasted, if desired

To cook the cheese and assemble the dish:

Preheat a grill to medium-high heat, if using.

Preheat a small cast-iron pan on the grill grate, or preheat on the stovetop over medium-high heat. When the pan is hot, add the cheese.

Cook until the bottom of the cheese begins to brown, about 2 minutes. Carefully flip the cheese with a spatula and cook until the second side is browned and the cheese is beginning to ooze, 2 to 3 minutes. (Alternatively, finish the cheese by putting it under the broiler until soft and golden, about 5 minutes, or bake in a 425°F [220°C] oven for 10 minutes.) Transfer the cheese to a platter and serve immediately accompanied with the bread and chimichurri.

From Cheesy by Farideh Sadeghin, © 2026. Published by Chronicle Books. Photography © 2026 by Justin Walker.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!