Recipe courtesy of Michelle Bernstein

Grilled Provoleta

Name: Grilled Provoleta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H17M0.000S
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; 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

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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

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.