GRILLED PROVOLETA

Grilled Provoleta image

Provided by Lynette !

Categories Spreads

Time 25m

Number Of Ingredients 14

1/2 lb provolone cheese, in one round slice
2 Tbsp olive oil
2 tsp dried oregano
1 tsp red chili flakes
bread of your choice, sliced and grilled
CHIMICHURRI
4 clove garlic
1 Tbsp aji molido (argentine ground pepper), or ground sweet pepper
1/2 c italian parsley leaves
1 tsp red chili flakes
1 pinch coarse sea salt
1/4 c malt vinegar or white vinegar
1/2 c olive oil
1/2 c canola oil

Steps:

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.
3. Chimichurri Sauce: 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.