Provoleta with Roasted Heirloom Tomatoes: Creative Inspiration and Cultural Roots

Provoleta is a staple on Argentinian tables, especially beloved as the quintessential kickoff to an asado—the traditional South American barbecue. The concept is beautifully uncomplicated: a thick slice of provolone cheese is traditionally grilled directly over open flame until oozing at the center and crispy at the edges. Despite its Italian-sounding name and the immigrant influence, this cheesy starter has been irreversibly woven into Argentine national identity, shining as a prime example of culinary cross-pollination.

Why add heirloom tomatoes?

This unique twist brings together the sweet pop of roasted heirloom cherry tomatoes and the earthy aroma of olive oil and fresh herbs. Heirloom tomatoes introduce a burst of color and a vivacious acidity that cut through and balance the glorious salty richness of the melted cheese. Roasting the tomatoes helps intensify their sweetness—a perfect complement to the sharp, creamy provolone. For an added layer of complexity, a whisper of chili flakes brings a delicate heat, reminiscent of Mediterranean mezze spreads.

Choosing your provolone

In Argentina, the cheese is often purposely aged, giving it a more robust and pleasantly tangy bite. If you can source a wheel labeled "provolone provoleta," grab it! A well-aged Italian provolone, ideally in thick, round slices about 1-inch thick, will tingle your palate when browned atop a hot cast iron pan.

Secret to success: The pan and the timing

A sturdy, oven-safe small skillet or cast iron pan allows the cheese to brown beautifully—perhaps even develop a signature lace-like crust if given a moment's patience. Getting that rich, honey-colored base is all about hearing the sizzle before moving the pan into a searing oven to melt through correctly. Resist the urge to flip or fuss with the cheese; let it sit so it develops that delectable crust that Argentines crave.

Serving and communal eating

Provoleta is meant to be shared. Lift the bubbling, bubbling skillet right to the table and serve it straight from the pan—just mind the heat! Traditionally, bread serves as both vessel and partner, perfect for swirling through molten cheese and scooping roasted tomatoes in every gloriously sloppy bite. Hearty, chewy bread such as rustic baguette or ciabatta works best.

Unique aspects & tips:

• Herbal counterpoints: Fresh oregano and wisps of basil cut the richness and evoke echoes of both the Pampas and the Mediterranean.
• Chili flakes, though optional, are transformative: They bring a slow burn without masking the cheese's artistry.
• Make it yours: Consider topping with grilled vegetables, roasted peppers, or even a handful of toasted walnuts for novel texture.
• If preparing on a grill (as per Argentinian tradition), place a fine-meshed grill plate under the cheese to prevent runaway melting—the results are even smokier.
• Great with robust red wines such as Malbec or Syrah. For a lighter touch, try dry rosé or sparkling wine for palate cleansing.

A dish with stories to tell

Provoleta is more than a recipe—it’s an edible conversation. At Argentinian gatherings, it's a moment of improvisation (should herbs be added? who's bringing the bread?) and a cause for laughter as molten cheese stringily resists the first, shared bite. Including roasted heirloom tomatoes in this version provides a gentle, visual joy and gives a simple, often rustic dish both sophistication and a global flair. Perfect for vegetarians (sidelining the classic chorizo starter) and certain to delight both cheese aficionados and those new to South American culinary traditions.

Summon friends to the table with this golden, aromatic, and vivid appetizer—culinary proof that the most cherished dishes need little more than great cheese and good company.