Hot, Gooey Cheese! Make This Provoleta (And Never Look Back)

• 1 (1-inch-thick) slice provolone cheese
• 1 tablespoon fresh oregano leaves, preferably small ones
• 1 teaspoon chili pepper flakes
• 2 sprigs flat-leaf parsley
• 1 sprig basil
• 2 sprigs watercress
• 2 teaspoons extra virgin olive oil
• 4 slices country bread

1. Heat a cast-iron griddle over medium heat.
2. Sprinkle the cheese with half the oregano and half the pepper flakes, press the oregano into the top side of the cheese and place on the griddle.
3. Cook for about 2 minutes, until you see the bottom starting to caramelize.
4. Turn it over and cook until the second side starts to brown and the cheese is melted.
5. Sprinkle with the remaining oregano and pepper flakes, drizzle with 1 teaspoon olive oil.
6. For the herb salad, toss parsley, watercress and basil in a bowl with 1 teaspoon olive oil and salt and pepper to taste.
7. Serve alongside provoleta.
8. Serve with toasted country bread.

provolone cheese, oregano, chili pepper, parsley, basil, watercress, extra virgin olive oil, country bread

Taken from www.foodrepublic.com/recipes/hot-gooey-cheese-make-this-provoleta-recipe-and-never-look-back/ (may not work)