Grilled Provoleta

1. 1

   Heat grill to 400 degrees F.

2. 2

   Drizzle cheese with a touch of olive oil.

3. 3

   Place cheese on the grill for 45 seconds.

4. 4

   Flip the cheese and grill for another 45 seconds.

5. 5

   Transfer cheese to a small round baking dish.

6. 6

   Sprinkle with oregano and crushed red pepper.

7. 7

   Serve immediately, using small knives to spread the cheese mixture onto bread slices.

8. 8

   Drizzle Chimichurri sauce over.

9. 9

   4 cloves garlic

10. 10

    1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper

11. 11

    1/2 cup chopped Italian parsley leaves

12. 12

    1 teaspoon red chili flakes

13. 13

    Pinch coarse sea salt

14. 14

    1/4 cup malt vinegar, or white vinegar

15. 15

    1 cup canola/olive oil blend

16. 16

    Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground.

17. 17

    With the machine running, add vinegar and slowly pour in oil; process until emulsified.

18. 18

    Transfer to a deep jar.

19. 19

    The sauce can be kept, covered, for up to 3 months in the refrigerator.

No additional tips available.