Argentinian Grilled Provolone Cheese (Provoleta)
Provoleta is a simple, grilled Argentinian provolone cheese dish, traditionally served with chimichurri and toasted bread.
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Instructions
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Dry the provolone cheese on a counter for several hours until a skin forms.
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Prepare chimichurri by pulsing garlic, parsley, oregano, oil, vinegar, salt, and red pepper in a food processor until coarse, then set aside.
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Preheat a charcoal grill and heat a small cast-iron pan on it.
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Grill the dried side of the cheese until crisp and lightly browned, then transfer it to the hot cast-iron pan to melt further on the grill.
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Lightly oil bread and quickly grill both sides until toasted.
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Serve the melted cheese immediately with the prepared chimichurri and grilled bread.