- 150g Provolone cheese – diced into big cubes (2cm)
- Pinch of dried oregano
- Pinch of fresh oregano
- Pinch of fresh parsley
- 5g honey, infused with the fresh oregano
- 1tbsp. of almonds – sliced
Provoleta by Diego Jacquet
Ingredients
Method
Pre-heat oven to 200 c
Place the diced cheese in a small oven-proof dish and sprinkle with the dried oregano
Place in the oven until it has just melted (approximately 7 minutes)
Remove from the oven and sprinkle with almonds
Finish under the grill to achieve a golden brown colour (approximately 5 minutes)
To serve, top with a drizzle of honey and fresh parsley leaves, and bread on the side for dipping!
