Recipe courtesy of Michelle Bernstein
Grilled Provoleta
Total:
17 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
17 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 pound provolone, in 1 whole round slice
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon red chili flakes
  • Bread slices
  • Chimichurri, recipe follows
Chimichurri:
  • 4 cloves garlic
  • 1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
  • 1/2 cup chopped Italian parsley leaves
  • 1 teaspoon red chili flakes
  • Pinch coarse sea salt
  • 1/4 cup malt vinegar, or white vinegar
  • 1 cup canola/olive oil blend

Directions

Heat grill to 400 degrees F.

Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.

Chimichurri:

Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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