Description
This Argentinean-inspired Provoleta is a deliciously melty grilled provolone cheese served with a flavorful chimichurri sauce. It’s perfect for sharing as a starter or pairing with crusty bread for a tasty appetizer.
Ingredients
Units
Scale
- 1 (8-ounce, about 1-inch-thick) piece sharp provolone cheese
- 1 clove garlic
- 1 small bunch fresh parsley
- 3 sprigs fresh oregano
- 1/4 cup olive oil, plus more for brushing
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Crusty bread, for serving
Instructions
- Heat half of a gas grill for direct, medium-high heat (about 400ºF), or heat a charcoal grill for two-zone cooking. Place a small cast iron skillet or grill-safe baking dish on the unlit side of the grill while it heats up.
- Prepare the chimichurri: Smash and peel 1 garlic clove, pick the leaves from the parsley and oregano sprigs, and add to a food processor with olive oil, red wine vinegar, kosher salt, and red pepper flakes. Pulse until blended but still a little chunky (about 25 to 30 pulses).
- Brush one side of the provolone cheese with olive oil. Place it oil-side down on the direct-heat side of the grill. Grill uncovered until the edges start to melt and soften (about 30 seconds to 1 minute).
- Use a thin metal spatula to flip the cheese into the skillet, oil-side up. Cover and grill for 6 to 8 minutes, until the cheese is very soft and melty.
- Carefully transfer the skillet to a heat-proof plate or surface. Spoon chimichurri over the provoleta and serve immediately with crusty bread and remaining chimichurri on the side.
Notes
- For an extra smoky flavor, you can use a charcoal grill.
- Serve with your favorite crusty bread or even grilled vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg