Provoleta with Tomato Chutney Garnish

Place the discs of provolone cheese in a skillet with a little olive oil.

Once cooked on one side, flip them over and sprinkle with chopped basil or place a few basil leaves on top, depending on your preference.

Cook until the cheese begins to melt, then remove from the skillet.

Finely chop the onion and garlic.

Sauté them in a small skillet with a little olive oil.

Add a pinch of ground ginger, the tomatoes (previously chopped), the brown sugar, and the three tablespoons of white vinegar.

Cook over low heat until the liquid reduces by half.

Serve each provoleta on a plate, adding a bit of chutney on top and sprinkling with oregano.