Description
Argentinean-Inspired Provoleta is a grilled provolone cheese dish topped with a flavorful chimichurri sauce, making for a rich and savory appetizer or side dish. The cheese is grilled until soft and melty, paired with crusty bread for dipping.
Ingredients
Scale
- 1 (8-ounce, about 1-inch-thick) piece sharp provolone cheese
- 1 clove garlic
- 1 small bunch fresh parsley
- 3 sprigs fresh oregano
- ¼ cup olive oil, plus more for brushing
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- Crusty bread, for serving
Instructions
- Preheat 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, oven-safe frying pan, or grill-safe baking dish (about the same size as the provolone cheese) on the unlit side of the grill while it heats.
- Prepare the chimichurri: Smash and peel 1 garlic clove. Pick the leaves from 1 small bunch of fresh parsley and 3 sprigs of fresh oregano.
- Add the garlic, parsley, oregano, ¼ cup olive oil, 1 tablespoon red wine vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon red pepper flakes to a food processor. Pulse 25 to 30 times until blended but still chunky.
- Lightly brush one side of the provolone cheese with olive oil. Place the cheese, 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 over into the skillet, oil-side up. Cover the skillet and grill for an additional 6 to 8 minutes until the cheese is very soft and melty.
- Carefully transfer the skillet to a heat-proof plate or surface.
- Spoon some chimichurri over the provoleta and serve immediately with crusty bread and the remaining chimichurri.
Notes
- Ensure the provolone is thick enough to hold its shape while grilling.
- Chimichurri can be made in advance and stored in the fridge for up to a week.
- For extra flavor, serve with additional chimichurri on the side for dipping.
- If you prefer, you can also make this dish in a cast-iron skillet indoors over medium heat.
Nutrition
- Serving Size: 1/2 piece of provolone with chimichurri
- Calories: 320
- Sugar: 1g
- Sodium: 530mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 35mg