grilled provoleta

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By Lynette !
from ?, FL

Gooey melted cheese!

serves 4
prep time 20 Min
cook time 5 Min
method Grill

Ingredients For grilled provoleta

  • 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
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How To Make grilled provoleta

  • 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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