Recipe courtesy of Michelle Bernstein

Grilled Provoleta

  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 4 servings
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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

  1. Heat grill to 400 degrees F.
  2. 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:

  1. 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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