 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Ingredients:
1/2 pound provolone, in 1 whole round slice |
2 tablespoons olive oil |
2 teaspoons dried oregano |
1 teaspoon red chili flakes |
bread slices |
chimichurri, recipe follows |
Directions:
1. Heat grill to 400 degrees F.
2. Drizzle 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.
3. Chimichurri:
4. 4 cloves garlic
5. 1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
6. 1/2 cup chopped Italian parsley leaves
7. 1 teaspoon red chili flakes
8. Pinch coarse sea salt
9. 1/4 cup malt vinegar, or white vinegar
10. 1 cup canola/olive oil blend
11. 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.
12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|