• 600g smoked provolone • 9 cocktail tomatoes, halved • extra-virgin olive oil • 1 serrano chilli, deseeded and chopped • olive breadsticks, to serve
Heat oven to maximum setting and slice the provolone into 100g sections. Put provolone into an ovenproof dish, top with tomato halves and dress with a splash of olive oil and serrano chilli. Bake until soft and bubbling. Serve piping hot with olive breadsticks.