Apr 14, 2013
Argentinian Grilled Provolone Cheese
Author: Marian Blazes, About.com Guide
Recipe type: Appetizer
Provoleta is a simple dish, yet it makes a wonderful appetizer to start off a meal from the grill. The cheese develops a nice smoky flavor, and is delicious spread on grilled toast. Provolone cheese tends to keep its shape when it melts, which makes it easier handle on the grill, but certain types of queso fresco that are used for frying (queso para freir) would work well too. Ask for thick (1/2-1 inch) slices of provolone from the deli counter. Serve this cheese warm with grill-toasted bread, an assortment of olives and grilled chorizo.
- 4¾-inch thick slices of provolone cheese
- ¼ cup olive oil
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 8 thick slices of bread
- Place the cheese slices in a shallow dish, and drizzle the olive oil over them. Turn the slices so that each side is coated with the oil. Sprinkle the cheese with the salt and the oregano (and red pepper flakes if desired). Place the cheese in the freezer while you prepare the grill.
- Prepare the grill. The cheese should be cooked quickly over fairly high heat so that the outside browns before the inside melts too much and starts oozing down into the coals. Brush the grill with a generous amount of olive oil to help prevent sticking.
- When the grill is ready, place the cheese slices directly on the grill, and cook for about 2 minutes on each side, or until cheese is hot, slightly browned, but still holding its shape.
- Remove cheese to a plate. Brush bread slices with any remaining olive oil left in the dish that had the cheese. Grill bread slices until slightly toasted. (If your grill is large enough you can grill the cheese and bread simultaneously).