Grilled Provolone Cheese

This adaptation of an Argentinian recipe came from my friend Wendy Kirkpatrick.  Many a delicious meal has been eaten at her home (with Murray Milne). This appetizer is delicious, simple and unusual.

(Grill cheese in a non-stick pan on the stove).

Two 1/4 in. thick rounds of Provolone
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp cracked pepper
6 slices of Serrano ham

Heat large non-stick skillet over medium-high heat. Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over. Let pan sit to cool off heat for 2 minutes or until cheese has cooled enough in the pan to remove from pan in 1 piece. Slide cheese out of pan and flip over so that browned crust is on top. Sprinkle with oregano and pepper.

Lovely served on a board with ham and break or crackers.