Provoleta with Oregano and Tomatoes

• One 1-inch-thick slice of provolone cheese (1/2 pound)
• 2 tablespoons small oregano leaves
• 1/2 teaspoon crushed red pepper
• 6 grape tomatoes, halved
• Sea salt
• Basil leaves, for garnish
• Crusty bread, for serving

1. Preheat the oven to 450.
2. Heat a cast-iron skillet until hot.
3. Add the cheese and sprinkle with 1 tablespoon of the oregano and 1/4 teaspoon of the crushed red pepper.
4. Cook over moderate heat until the cheese begins to melt and brown on the bottom, about 2 minutes.
5. Flip the cheese and cook until the bottom begins to melt and brown, about 2 minutes.
6. Sprinkle all over with the remaining 1 tablespoon of oregano and 1/4 teaspoon of crushed red pepper and top with the grape tomatoes.
7. Bake until the cheese is melted and the tomatoes are warmed through, about 4 minutes.
8. Season with sea salt and garnish with basil.
9. Serve with bread.

provolone cheese, oregano, red pepper, grape tomatoes, salt, basil, crusty bread

Taken from www.foodandwine.com/recipes/provoleta-oregano-and-tomatoes (may not work)