Welcome to the September 2018 version of Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife.
The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things.
This month's items: tomatoes and cheese. That seemed pretty simple. Those two go together so well. And, as it turns out, as part of our Cooking Around the World adventures - we're were on Vatican City and you can read a little bit about why they picked Argentinian dishes on our Pionono de Coco Y Dulce de Leche post - D selected Provoleta as an appetizer. It appears I neglected to post the recipe. Well, then...this is the perfect time to share. Before I get to that, though, please take a look at the others' tomatoes and cheese creations.
In a cast iron or enameled cast iron pan, heat olive oil over medium heat. Place cheese round in the center of the pan. Sprinkle with 1 t fresh oregano leaves and a pinch of red pepper chile flakes. Cook for 2 minutes.
This month's items: tomatoes and cheese. That seemed pretty simple. Those two go together so well. And, as it turns out, as part of our Cooking Around the World adventures - we're were on Vatican City and you can read a little bit about why they picked Argentinian dishes on our Pionono de Coco Y Dulce de Leche post - D selected Provoleta as an appetizer. It appears I neglected to post the recipe. Well, then...this is the perfect time to share. Before I get to that, though, please take a look at the others' tomatoes and cheese creations.
Having never heard of this, I deferred completely to the Enthusiastic Kitchen Elf who made the shopping list and did all the cooking. I am not sure where he got this recipe, but I jotted down approximations of measurements because, unlike the Precise Kitchen Elf, D doesn't measure!
Ingredients
- 1/2 pound provolone, in 1 whole round chunk
- 1 T olive oil
- 2 t fresh oregano leaves
- generous sprinkle of red pepper chile flakes
- 2 T fresh basil, roughly chopped
- 1/2 C mini heirloom tomatoes, chopped
- slices of bread for serving
- sea salt, as needed
- Also needed: cast iron or enameled cast iron pan
Procedure
Preheat oven to 400 degrees F.
Flip the cheese (it won't look round anymore, don't worry!) and sprinkle with remaining oregano and another pinch of red pepper chile flakes. Cook for another 2 minutes. Top with tomatoes and place entire pan in the preheated oven for 4 minutes.
Use a spatula to transfer the melted cheese to a serving plate. Top with basil and sprinkle with sea salt, if desired. Serve with small bread slices.
D noted, "This has all the goodness of a pizza...without the crust." Agree! That makes is perfect for a keto eating plan. Nice. Just skip the bread slices.
You can't argue with gooey cheese. Looks delicious.
ReplyDeleteNothing better than ooey gooey melted cheese....YUM
ReplyDeleteYummy and deliciously gooey cheese.
ReplyDelete