Broiled Provolone Cheese with Parsley Toast

Alex Guarnaschelli makes Flaming Provolone With Parsley Toast, as seen on The Kitchen, season 26.
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This is fun for the drama of the dish. The Provolone and gin go so nicely together. The gin leaves a slightly herbaceous note behind and the tang of the cheese.

Published:

January 21, 2021

You can arrange the bread on the table and just broil the cheese when ready to eat. I love how communal it is. The flame element makes me feel like I’m on vacation at a restaurant overlooking the ocean. Food always tastes better by the ocean…

Alex Guarnaschelli makes Flaming Provolone With Parsley Toast, as seen on The Kitchen, season 26.

Broiled Provolone Cheese with Parsley Toast

Prep Time: 15 minutes
Course: Appetizer
Serving Size: 4 - 6
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Equipment

  • 9-inch ovenproof dish

Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 large garlic cloves minced
  • Kosher salt
  • 5-6 inch thick slices sourdough bread halved lengthwise and toasted (or grilled)
  • 2 lbs Provolone cheese cut into 1-inch cubes
  • 4 oz neutral gin (like Bombay Sapphire)

Instructions

  • Preheat oven to 350F and broiler.

Make the toasts:

  • In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes.  Remove from the oven, arrange on a platter and top with the parsley.

Broil and serve:

  • Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Run the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour half of the gin over the cheese and light it until it “flames”. Watch the flame burn until it runs out and dig in!

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