Pan Toasted Provolone Cheese with Sliced Tomatoes
Serves: 3 servings
  • ½ inch thick disk of provolone cheese
  • 1 or 2 tomatoes, cut into slices (two slices per person)
  • slices of fresh bread (we recommend Italian style)
  • fresh herbs to taste (I used thyme)
  • red pepper flakes
  • olive oil
  • salt and pepper to taste
  1. Slice the tomatoes and arrange on a platter. Season with fresh herbs and a little salt and pepper as desired.
  2. Add a little oil to a small frying pan and season with a pinch of red pepper flakes and more fresh herbs.
  3. Lay the disk of cheese in the bottom of the frying pan and cook until the bottom begins to take on a little bit of a crust. Mind the heat to prevent the cheese from melting or scorching. You want it to retain its shape.
  4. To serve, invert the cheese over the tomato slices with the toasted side is up .
  5. Garnish with more chopped herbs if desired.
Recipe by Lydia's Flexitarian Kitchen at