Grilled Provoleta

Recipe courtesy Michelle Bernstein
TOTAL TIME: 17 min
Prep: 15 min
Inactive Prep: --
Cook: 2 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
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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:
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
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.

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