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Carlota Fariña


I recognize many people simply can’t take turning on the oven in summer. I have no problem with that. If the prize is something as delicious as this gratin provolone with dried tomatoes in olive oil, I can take the heat. What I do like in summer is making dishes that don’t take up much time and this dish is very quick to prepare.

Provolone is a cheese, typical of Italy, that can be easily found in supermarkets in Spain. If you have provolone straight from the fridge, it might be a little disappointing because it is not a cheese that is particularly tasty. It needs, therefore, to be enriched with something. You might remember that presentation that I posted on Instagram a few months ago of a tomino cheese after some people asked me how I liked having it. I thought I would post something similar today. I hope you enjoy it. If it’s too hot now for you to try this, save the recipe so you can prepare it when it’s a little cooler.


One provolone cheese

4-5 sun-dried tomatoes in olive oil

Good bread of your choice 

Herbes de Provence, salt and pepper to taste



Preheat the oven to 250ºC and place the rack on the upper level. While you wait for the oven to reach the right temperature, place the provolone in a mould. Now, in a bowl, combine the sun-dried tomatoes with some of the oil that it comes in, some salt, pepper, and the herbes de Provence. Pour this mix over the cheese and place under the grill for about 5 minutes.

In the meantime, cut some slices of bread and toast them. You can also put them inside the oven. Finally, put the provolone on the hot bread and enjoy.

Buon appetito!!
Another recipe with sun-dried tomatoes here.
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