Grilled Provoleta

Grilled Provoleta Recipe

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Lynette !


Gooey melted cheese!

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20 Min
5 Min


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


4 clove
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


1Heat grill to 400 degrees F.
2Drizzle 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.
3Chimichurri 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.

About Grilled Provoleta

Course/Dish: Cheese Appetizers, Spreads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy