Argentine Grilled Provolone

Contributed by Michelle Bernstein

ACTIVE:

TOTAL TIME: 15 MIN

SERVINGS: 6

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Michelle 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.

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Recipe: Argentine Grilled Provolone

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VEGETARIAN

Ingredients

One 1/2-pound piece of young provolone cheese
Extra-virgin olive oil, for rubbing
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
Grilled bread, for serving

Light a grill. 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.

From Miami's Hottest Latin Party
Published June 2006

Argentine Grilled Provolone

Recipe: Argentine Grilled Provolone

Ingredients

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