Provolone Toasts Recipes

BROCCOLI TOASTS WITH MELTY PROVOLONE

Broccoli Toasts With Melty Provolone image

A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.

Provided by Colu Henry

Categories brunch, dinner, lunch, weekday, breads, finger foods, sandwiches, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 head of broccoli, about 1 pound, trimmed and cut into small florets
3 tablespoons extra-virgin olive oil
4 anchovy fillets, roughly chopped (optional)
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon lemon zest
Black pepper
6 (3/4-inch thick) slices of a 10-inch round peasant loaf
3 ounces grated provolone, preferably extra-sharp

Steps:

Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

FLAMING BROILED PROVOLONE WITH PARSLEY TOAST

Flaming Broiled Provolone with Parsley Toast image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
Kosher salt
5-6 (inch thick) slices sourdough bread, halved lengthwise and toasted (or grilled)
8 sprigs flat-leaf parsley, finely chopped, stems and all
1 pound Provolone cheese, cut into 1-inch cubes
2 ounces neutral gin (like Bombay Sapphire)

Steps:

Preheat oven to 350F.
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 layer 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. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!

PROVOLONE TOASTS

Provolone Toasts image

Time 15m

Yield Makes 6 servings

Number Of Ingredients 2

Ingredients

1/2 lb sliced provolone
1 loaf Italian bread, cut crosswise into 1/2-inch-thick slices

Steps:

Preheat broiler.
Cut provolone to fit bread slices and set aside.
Toast bread (without cheese) on a large baking sheet 4 inches from heat until golden, 30 seconds to 1 minute. Turn bread over and arrange provolone on top. Broil until cheese is melted, 1 to 2 minutes.

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE

Dripping Roast Beef Sandwiches with Melted Provolone image

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 13m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
¾ pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
¼ cup drained hot or mild pickled banana pepper rings

Steps:

Heat the oven to 400 degrees F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Nutrition Facts : Calories 436.4 calories, Carbohydrate 41 g, Cholesterol 63.5 mg, Fat 17.1 g, Fiber 2.8 g, Protein 32.7 g, SaturatedFat 8 g, Sodium 2145.8 mg, Sugar 3.3 g

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