Argentine Grilled Provolone               

 tags (edit): Summer Grill @Try Soon! @Vogel Easy Food & Wine Magazine @Florida Hors dOeuvres Appetizers  

 

Bernstein refers to this dish as provoleta, as it is called in Argentina -- melted provolone cheese served on crispy French bread and typically eaten before a meal of grilled meats. Provolone is the perfect cheese for the grill, Bernstein says, because it's compact and firm, so it won't become too gooey. "Be careful not to overcook the cheese or you will have fondue," she warns. It's done when the cheese is just beginning to melt in the center.

Ingredients

1/2 pound young provolone cheese in one piece
Extra-virgin olive oil
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
Grilled bread


 

Instructions
 Light a grill. Set to moderately-high heat.

Rub the provolone all over with olive oil. Grill the cheese over moderately high heat for about 2 minutes per side or until it starts to melt and grill marks appear.

Transfer the cheese to a metal baking dish, sprinkle with the oregano and crushed red pepper and set the dish over the grill. Cook until the cheese has just started to melt and is browned on the bottom, about 5 minutes.

Serve immediately with grilled bread.


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Yields: 6 Servings
     Food & Wine magazine, June 2006, page 177

 notes:  Recipe by Michelle Bernstein

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