Grilled Provoleta

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

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.