Provolone Cheese with Glazed Tomatoes

This is another super easy recipe for a starter! Once you get the basics right, it is also easy to change and evolve the options.

The Theatre Of Fire


Serves: 4-6 servings (4-6 slices of bread topped with cheese)

Prep time: 10 minutes

Cook time: 30 minutes

Dedicated Tools: De Buyer Blini Pan for melting of the cheese & De Buyer Mineral B PRO 20cm pan for glazing the tomato. Perfectly served on our dreemFIRE Cheese Board or Filler Block

The end result!


Cherry Tomatoes | 400 grams

Olive oil | 30-50ml

Balsamic vinegar | 30-50ml

Fresh Oregano

Fresh Basil

Sugar | 1 tablespoon

Garlic | 2 cloves

Provolone Cheese (best alternative cheese is Edam) | 200-250g

Salt & Pepper

French Loaf | 1 small bred for 4-6 slices



Glazed Tomatoes

  1. Cut all the cherry tomatoes in half and place in De Buyer Mineral B PRO pan
  2. Chop the fresh garlic into fine block and add them to the tomatoes
  3. Add the olive oil and Balsamic vinegar. The balsamic will reduce as you cook, so don’t be shy.
  4. Sprinkle sugar over the top, and add some salt and pepper
  5. Add fresh oregano
  6. Fry and reduce the tomatoes at low heat for about 20-30 minutes. You will see the balsamic vinegar simmer. Do not over cook as it can burn or become very pasty.
  7. Add fresh basil leaves once you feel the tomatoes are almost cooked

The Cheese:

  1. Place the cheese into the De Buyer Blini Pan. You might need to cut a bit off so that it fits.
  2. Place the pan with cheese onto your fire so that it starts to melt. Do it at low heat so that the cheese does not burn.


  1. Warm up the french loaf next to the fire
  2. Cut 4-6 slices
  3. Place the melted cheese on each slice
  4. Add glazed Tomatoes on top of cheese
  5. Scoop some chimichurri on top.
  6. Serve.

Steps illustrated in Photos

Prep – Get your tomatoes and ingredients ready, place cheese into Blini pan. You can keep this ready until you want to start, but if you going to wait extended periods only add the balsamic before starting to cook.
Simmer the tomatoe mix until tomatoes become soft and the balsamic vinegar has reduced.
Add fresh Basil close to the end.
Slowly melt the cheese while you are glazing the tomatoes.
Scoop cheese onto bread slices, then add the glaze and chimichurri.
Your final serving will look something like this. Full of flavor, but a bit messy to eat. ENJOY!

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