GRILLED PROVOLETA

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Grilled Provoleta image

Gooey melted cheese!

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.

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