Serves 6

Elle Decoration (South Africa) - - EATS -

• 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.

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