Provoleta

1 ¾-inch thick slice provolone cheese (about ½ a pound)

½ baguette, cut into ½-inch slices on the bias

3 tablespoons extra-virgin olive oil

1 teaspoon finely chopped fresh oregano

¼ teaspoon crushed red pepper flakes

Place provolone slice on a wire rack set in a sheet pan. Place baking sheet with cheese in refrigerator for 2 to 3 days.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush baguette slices lightly with olive oil. Place bread slices on grill and cook until lightly toasted, 30-60 seconds per side. Transfer to a serving tray.
Place provolone on grill and cook until cheese just begins to melt and deeply browns, about 1 minute. Using a spatula, flip provolone and cook until second side browns, but cheese is not completely melted, about 1 minute more. Transfer cheese to tray with bread. Sprinkle cheese with oregano and crushed red pepper. Serve immediately.