Prep 10 mins
Cook 15 mins
This recipe is from La Huella, a parador in Jose Ignacio, Uruguay.
- 1 (6 ounce) provolone cheese
- 1⁄4 teaspoon dried oregano
- 4 walnuts, toasted coarsely chopped (garnish)
- grilled toast
- Preheat broiler to high. Put cheese in a small ovenproof skillet. Broil cheese until browned and bubbling (9-10 minutes). Transfer hot skillet to a plate lined with a napkin or kitchen towel. Season with oregano and garnish with the walnuts. Serve hot with toast.