How to make
Prepare the pesto by soaking dried tomatoes in water to hydrate them. According to different brands, the time required for hydration varies due to the different degrees of drying of the vegetable. You will judge for yourself when they are ready, or you can directly use the canned ones in a jar with olive oil, which are for direct consumption.
Put all of the pesto rosso products in a blender - without the parmesan and half of the olive oil. Blend them at medium speed, but not into a very smooth mixture. Gradually add the remaining olive oil and finally the finely grated Parmesan and stir. If the mixture is too thick, add a little more olive oil and lemon juice, without overdoing it, so that it doesn't become too sour.
At the bottom of a small ceramic or clay pots, about the same diameter as the cheese, put the pesto, lay the Provolone slice and sprinkle it with very little olive oil on top and the chopped green or chives as well. Set aside some of it, in order to have something fresh to sprinkle at the end, but that's optional.
Bake at 390°F (200 degrees) until the cheese melts and begins to form a crust.
Serve with more pesto and warm toasted slices of bread!
Oven-Baked Provolone with Pesto Rosso - an unique baked cheese that can turn every day into a holiday!
Enjoy your meal!
