We saw vessels of melted Provolone cheese on tapas menus all over Barcelona. It hardens relatively quickly, so enjoy it right as it comes out of the oven!
Sprinkle the minced garlic between the slices of Provolone & layer them inside a small (approx 6-in/15-cm) oiled skillet or baking dish. Sprinkle the top with oregano, chives & black pepper.
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