Recipe courtesy of Michelle Bernstein
Grilled Provoleta
- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 4 servings
- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 4 servings
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.
